Under running water clean the asparagus of any dirt then break with your handsinto small pieces. The parts you cannot break are too tough and should bediscarded. Finely mince the white part of the scallion and lightly sauté in acasserole with the oil. Before it colors add the asparagus pieces, except forthe tips (to be added later). Sauté for a few minutes with the scallion,stirring often, then salt to taste and pour in the hot broth. After four orfive minutes add the rice and when it is half cooked add the asparagus tips.When the rice is done stir in the cold butter and sprinkle with the gratedcheese.
A vegetarian first course that goes perfectly with the citrus scents of cedar and green lemon in Prio, the single variety Lucido (synonym of Catarratto).
