For the risotto:

1 1/3 pounds asparagus

4 cups low-sodium vegetable broth

1/3 teaspoon saffron threads, chopped

4 teaspoons olive oil or butter

2/3 small onion, chopped

1 1/3 cups Arborio rice

For the gremolata:

4 tablespoons chopped flat-leaf parsley

2 teaspoons minced garlic

4 teaspoons lemon zest

2 1/2 tablespoons grated Parmesan cheese, optional

Cooking Instructions

1. Cut away all the tough ends from the asparagus, leaving only the tips and tender parts. Blanch in salted boiling water for 5 minutes, then refresh in cold water. Drain, pat dry, cut into 1 1/2 inch pieces and set aside.

2. Pour the broth into a saucepan and bring to a simmer; adjust the heat under the broth to maintain a gentle simmer. Ladle out 2/3 cup of the hot broth, place in a bowl, add the saffron and set aside.

3. Melt the butter in a large sauté pan over medium heat. Add the onion and sauté until tender and translucent, about 5 to 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful of the simmering broth and stir until the broth is absorbed. Lower the heat and continue to add broth, a ladleful at a time.

4. For the final cup, add the saffron and its broth along with asparagus. Stir until the broth is absorbed and the rice kernels are al dente at the center and creamy on the outside, 20 to 25 minutes in all.

5. Combine the ingredients for the gremolata. When the rice is perfectly cooked, stir in the gremolata and heat through. Serve immediately. Pass the Parmesan if you like.