1.  Blanch asparagus in salted water for 4 minutes or less, 
     then place them in an ice water bath
    ·  Remove them from the bath in 1 minute and set aside on a paper towel
    ·  Slice asparagus into 2-inch lengths
2.  In the evasée, sauté the mushrooms in a little olive oil and S/P until nicely done,
     remove and set aside 
3.  In a saucepan, bring the chicken broth to boil and hold on very low heat
4.  In the evasée over medium heat, sauté the chopped shallots/onions in butter 
     to translucent, don’t brown
5.  Add the rice and coat the grains, stirring with a wooden spoon 
6.  Add the white wine, stir and cook off the alcohol
7.  Add ½ cup of hot chicken broth and stir in, adjust heat, if necessary
8.  As rice gently absorbs the broth, continue to stir and add broth in ¼ cup increments
      to keep rice moist but not soupy 
9.  After about 20 minutes, bite into a couple grains. Cook rice until there is a slight 
     resistance to your bite (al dente).  Risotto will soften and cream if over cooked. 
10. Add grated Parmesan cheese and stir in, adjust seasoning
11. When ready to serve, add the asparagus and mushrooms and mix. 
     ·  If the asparagus tips are too fragile to mix, place them on top of served portions