I told you I'd be using asparagus in risotto before too much longer didn't I! I have and it was glorious!
I didn't roast the asparagus as I do sometimes for this, just lightly cooked it, then used that cooking water and the hard ends to make an asparagus stock, which in turn was used to make the risotto. I would have liked to have had some white wine to use in there too, but didn't his time so no use complaining.
I really must say it was super, and lucky me, I have leftovers for lunch today!