Prep: 1. Simmer stock and in a separate pot boil water for asparagus. 2. Chop onion and asparagus. 3. Zest and juice lemon. Make: 1. Blanch asparagus in boiling water for 30 seconds to a minute (depending on taste), set aside. 2. Heat olive oil and butter on medium; sauté onion. 3. Add rice and stir to coat with oil. 4. Add: fennel seeds, pinch of salt, 1 cup heated stock, and optional mushrooms. Keep adding stock 1 cup at a time, stirring until almost completely absorbed. 5. At the end: stir in asparagus, lemon zest, lemon juice, parsley.
Take this recipe up a notch by adding 1/2 cup of dry white wine after you add the fennel seeds but before the first cup of broth. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE