Asparagus cream: Heat the olive oil in a saucepan and sauté the finely chopped shallot. Add the chopped green asparagus and sauté briefly over low heat. Pour in the white wine and let the alcohol evaporate. Then add the milk and cream, season with salt and cook for about 10 minutes until the asparagus is tender and the liquid is reduced to almost a minimum.

Pour the mixture into a blender, add the cold butter and the steamed wild garlic and blend until smooth. For a perfectly smooth consistency, strain through a fine sieve. To keep the cream's fresh green color, immediately cool it in an ice water bath while stirring constantly.

Risotto: In a heated pot, add olive oil and sauté finely chopped shallots, then add rice and sauté for about 1 minute, stirring constantly, pour in white wine and let the alcohol evaporate. Then gradually add vegetable stock and stir until the rice is al dente.

Once the rice is almost done, add half the weight of chopped green asparagus and pre-cooked white asparagus, then asparagus cream, grated Parmesan, cold butter, finely chopped basil, finely grated lemon zest and a tablespoon of cold extra virgin olive oil. Mix everything thoroughly with a spatula until creamy.

Serving: Sauté the remaining half of the green asparagus briefly (only 30 seconds) in butter and use it as a final garnish for the risotto along with micro herbs.

Chef's tip: To make white asparagus tender and free from its typical bitterness, boil it in water flavored with lemon and sugar. Always peel white asparagus from the head down and cut off the woody ends.