Start by steaming the asparagus, with a pinch of salt, for about ten minutes-they should be quite crispy. Cut off the tips. Melt 15 grams of butter in a skillet, let the asparagus tips season for 5 minutes, and set aside. Cut the rest of the asparagus into rounds. In a saucepan, melt 30 grams of butter with 2 tablespoons of oil and let chopped shallots wilt in it. Add the rice, toast it briefly, then add the sliced asparagus. Stir with a wooden spoon then douse with a couple ladlefuls of hot broth. Bring the risotto to cook by cooking it as usual, adding a ladleful of broth as the previous one has been absorbed. When cooked, adjust the salt, add the asparagus tips, and cream with the remaining butter and grated cheese. Stir very gently and let stand covered for a couple of minutes, then serve the asparagus risotto piping hot.