Wash asparagus thoroughly under running water, remove the white part of the stem, scraping with a knife not too sharp, make sure not to touch the tips.
Cut the ends and slice the remaining tender part of the stem in a thickness of 4-5 mm .
Heat the broth.
Place in a soup pot, place some oil and add the minced shallot and take cook it on fire. Do it with a few tablespoons of broth and a pinch of salt, then add the asparagus and let it cook for a few minutes on high heat, constantly stirring .
Add a ladle of broth , a pinch of salt and cook over low heat, covered, for 5 minutes .
After the indicated time uncover the pot, raise the heat and dry the excess liquid . The set aside the asparagus tips.
Add the rice and toast it a minute and stir constantly.
Combine 4-5 ladles of hot broth and set the timer according to the minutes of cooking the type of rice you are using (usually 15-18 minutes ) .
Continue adding the broth as it is absorbed, stir occasionally , without letting the mixture become dry.
minutes before the rice is cooked, add the asparagus tips.
Turn off the heat, add the Parmigiano Reggiano cheese, stir well and cover it for a few minutes before serving .