Spring Risotto

Directions

1. 1
   Fill a large pot with water and season generously with salt.
2. 2
   Bring to a boil.
3. 3
   Add asparagus and cook for 90 seconds.
4. 4
   Plunge asparagus into ice water to stop the cooking.
5. 5
   Dry well and cut into 1/2-inch pieces.
6. 6
   Put chives, tarragon leaves and parsley into a food processor.
7. 7
   Add a pinch of salt and pepper.
8. 8
   With machine on, add oil through feed tube.
9. 9
   Puree until a coarse paste forms.
10. 10
    Bring chicken broth to a simmer and add garlic.
11. 11
    Place a medium-size saucepan over medium heat.
12. 12
    Add enough oil to film the base.
13. 13
    Add rice and stir to coat.
14. 14
    Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
15. 15
    Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed.
16. 16
    Cook until rice is al dente, but quite loose.
17. 17
    Discard garlic.
18. 18
    Remove from heat, and stir in herb oil, then butter and asparagus.
19. 19
    Spoon onto plates and shower with cheese.