Peel and clean the asparagus. Melt 20 gr of butter with the olive oil and sauté the asparagus until golden brown and tender.
Check the doneness of the asparagus with the knife and season with salt and pepper. Let them cool.
Prepare the risotto
You can use the same pan used for the asparagus. Sauté the chopped onion until translucent with a knob of butter. Add the raw arborio rice and cook for 2-3 minutes. Stir until the rice is shiny and translucent (nacrée).
Add the white wine and the fresh thyme, gently stir, the rice must absorb the wine.
Once the wine is almost absorbed add a ¼ of warm chicken stock and cook until the liquid is completely absorbed, stir gently. Repeat the same with the rest of the chicken stock until the rice is cooked and creamy.
Finish the risotto
Cut the pan roasted white asparagus tips and slice the remainder of the spears.
Add the sliced asparagus into the risotto and stir to combine.
Season the risotto to taste and adjust the texture if required with a knob of butter, extra chicken stock, or a dash of cream for a smooth and creamy finish.
Make the Parmesan cracker
Sprinkle the grated Parmesan onto a baking tray with parchment paper.
Bake in the oven at 160°C for 8-12 minutes until golden brown and let it cool.