Asparagus Risotto

• 2 pounds small green asparagus (⅓ inch in diameter)
• 7 tablespoons

Cut the tips of the asparagus 1 inch long. Blanch 2 minutes in salted boiling water sufficient to yield 5 cups hot cooking liquid for later use. Remove them with a slotted spoon and set aside. Chop all the stems, discarding the hard root ends. Add the chopped stems to the boiling blanching water and cook 5 minutes. Remove the stems from the water with a slotted spoon and liquefy them in the ble