Wash the asparagus, trim the hard stalky ends off. Cut the rest of the asparagus into 1 inch pieces.

In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.

Remove the asparagus from the pot and place in a bowl, set aside. Reduce the heat to low and keep the broth at a simmer.

Heat the oil in a large skillet over medium heat, add in the minced shallot and saute for 3-4 minutes.

To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly, about 5-6 minutes.

Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes

Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.

Once the rice is finished cooking, stir in the asparagus and parmesan cheese.

Serve fresh!