Green Risotto with Purple and Wild Asparagus

Boil the spinach and watercress in heavily salted water.

Cool quickly in ice water to set the green color, then mix in a blender and strain through a tamis. Set the purée aside.

Bring the chicken stock to a boil without reducing it.

Peel and mince the white onions.

Soften the onion without browning with 1 3/4 ounces (50 g) butter in a saucepan. Be sure to stir the risotto constantly as it cooks with a wooden spoon or spatula.

Add the rice and stir for 3 minutes until it becomes translucent, then add the white wine and let evaporate completely.

Cover with the hot stock and simmer. When the rice has absorbed all of the liquid, cover with stock again. Repeat five or six times.

When the rice is halfway cooked, add the minced asparagus, prepared below.

After 18 minutes, the rice should be done. At this point, add 1 1/2 ounces (40 g) butter, the olive oil, the whipped cream, the watercress purée and the grated parmesan, stirring constantly.

Remove the ends of the wild and purple asparagus.

Braise the wild and the purple asparagus in some olive oil.

Peel all of the green asparagus. Remove the tips 2 3/4 inches (7 cm) from the top, and finely mince the central part. Set aside for the risotto.

Boil the green asparagus, cool immediately, and dry on a dishtowel.

Fry the green asparagus in butter.

Grate the large green asparagus lengthwise with a truffle mandoline. Season with salt, pepper and olive oil.

Spoon the risotto into soup plates, topping it with the cooked and raw asparagus. Add a parmesan shaving the veal jus. Serve immediately.