1

Place 3 cups of water in a deep skillet. Put over high heat and bring to a boil.

2

Cut off the white woody bottom part of the asparagus spears, the peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then slide in the asparagus. Cook until tender, 5-6 minutes; remove the asparagus, saving the water. Keep the asparagus water over low heat.

3

Put broth in pot and bring to a boil. Lower the heat to a simmer.

4

Sauté onion in a heavy-bottomed braising pan with 2 T. butter over medium-high heat until it turns a rich golden color.

5

Cut asparagus into 1" lengths. Add to the onion, season to taste with salt and pepper (easy on the salt) and sauté for 3-4 minutes.

6

Cut tomatoes in half. When asparagus is done, add tomatoes and cook until they begin to soften, 3-4 minutes. Add risotto and stir to coat. Add 1 cup of hot asparagus water and continue stirring. When absorbed, continue adding asparagus water until it's all absorbed by the risotto.

7

Begin adding broth. Use only enough to produce the consistency of a thick soup, and wait until all the liquid is absorbed before adding more. Continue until the rice is al dente, 20-25 minutes.

8

Remove the risotto from the heat and stir in remaining butter and the Parmesan. Serve immediately.