Ingredients
- Asparagus (better fresh but frozen works as well)
- Onion or shallot, finely chopped or whole
- Bacon or salsiccia
- Stock (fonds du chef, vegetables, or stock cube) with about 1 liter of water
- Rice (about 1.5 dl/person) – Carnaroli, Arborio or Vialone
- Thyme (fresh, frozen, possibly not dried) or parsley
- Butter
- Parmesan
