1 lb. or so asparagus
6-8 c. chicken or vegetable stock
1 tbl. olive oil
2 tbl. butter
1c. finely chopped onions
1/2c. Parmesan cheese
1 tbl. minced garlic
1 tsp. lemon juice
1 1/2c. Arborio rice
Salt and pepper to taste
1 pinch saffron (good but optional)
1/2 c. bread crumbs
3/4 c. white wine
Oil or butter for pan frying cakes

Steam asparagus over boiling water 4-5 min. Rinse in cold water and chop. Heat olive oil in saucepan over medium heat; add onions and cook until translucent. Add garlic, cook 1 min. longer. Add rice and stir 2 minutes. Add saffron and wine.

Simmer hard, stirring, until liquid is reduced by half. Add 1/2c. stock; stir until absorbed. Add more stock 1/2 c. at a time and stir constantly until absorbed and rice is cooked through and begins to clump. Add butter, cheese, lemon juice, asparagus, salt, and pepper.

Spread on baking sheet and cool. Form patties and dip into breadcrumbs. Heat oil or butter in skillet; sauté cakes until golden brown on both sides.