Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks
in lightly salted water. When tender, press the stalks through a sieve and
return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt
the butter in a saucepan and gently fry the onion and the asperagus tips for a
few minutes. Add the rice, mixing and turning with a wooden spoon until the
grains are coated in the fat. Pour the wine over the rice, raise the heat and
boil briskly until the wine has evaporated. Dilute the bouillon cube and the
meat extract in the hot asperagus water. Add a little of the liquid to the
rice, lower the heat, stir and add more liquid as it reduces, until the rice
is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp
butter and add the grated cheese. Stir well and serve immediately.
