Chop about 5-7 centimetres off the ends of the asparagus where it is tough and woody. Continue chopping up into half-centimetre rounds until you get about 5 centimetres from the top, and set the tips aside.

In a stock pot, add 5 cups (1.25 L) of chicken broth and bring to a boil. Once boiling, remove about 1/2 cup (125 mL) and let cool for a few minutes before adding the saffron to bloom. In the stock pot, add the asparagus tips. Blanch for 1-2 minutes until they turn bright green, then immediately remove with a slotted spoon and place in an ice bath to stop cooking.

In a separate large saucepan on medium high heat, sauté shallots in butter for about 5-7 minutes until they start to soften and brown. Add a splash of water If necessary so they don’t burn. Add the diced asparagus rounds along with rice and salt, and sauté for 2 minutes to allow the rice to slightly brown. Deglaze with white wine and scrape any brown bits off the bottom.

Start gradually adding about 3/4 cup of the hot stock at a time to the risotto pot, allowing it to absorb fully before adding more. Continue adding until the stock is gone and the rice is soft, stirring often. Add the saffron-infused broth, combine and remove from heat. Stir in the grated parmesan. Taste for seasoning and adjust if necessary. Dish into shallow bowls and top with the blanched asparagus spears and pistachios.