Divide the asparagus tips from the stems. Cut the stems into small chunks and chop the onion.

Heat the broth in a saucepan and bring to a gentle simmer.

Heat the olive oil in a large pot. Gently cook the asparagus tips for 3-4 minutes, and set them aside.

In the same pot, add the onion and sauté for 2-3 minutes, until golden. Add the rice to the pot, and let it toast for 1 minute, constantly stirring to prevent the rice from sticking to the pot and burning. Turn the heat down to medium-low and add the wine. Keep stirring until the wine has evaporated.

Set a timer for 20 minutes. Add the chopped asparagus stems, then start adding the vegetable broth one or two ladle-full at a time. Keep stirring and wait for the rice to absorb most of the broth before adding more. Continue doing this until the rice is cooked.

Adjust with a bit of salt and pepper, add some chopped parsley and fresh thyme, and stir well.

Cover with a lid and let the asparagus risotto rest for 3 minutes. Then give it a good final stir.

Serve in individual plates, topped with the asparagus tips, some fresh thyme, spring onions, and pine nuts. Vegan parmesan is optional!