Saffron Risotto with Steamed Asparagus

4 cups chicken or vegetable stock
1 bunch asparagus, trimmed
1 tbsp. olive oil
1 medium onion, finely diced
1 cup arborio rice
½ cup white wine
1 large pinch of good quality saffron
⅛ cup Italian parsley, chopped fine for garnish
shaved Parmesan (optional) for garnish

1. In a saucepan, heat stock to a slow boil.
2. In another saucepan, blanch asparagus, set aside and keep warm.
3. In a large saute pan, heat oil, add the onion and cook until translucent. Add arborio, wine and saffron and stir until wine is absorbed. Add hot stock, one ladle at a time, stirring constantly until risotto is tender and creamy and all the liquid is absorbed.
4. Arrange risotto evenly on a plate. Top with steamed asparagus in a pinwheel fashion and sprinkle with chopped parsley and shaved Parmesan.