Heat 1 tbsp. butter in a saucepan, but do not brown. Saute the diced onion in it until translucent. Sprinkle the long-grain rice into the saucepan and stir until all the rice grains are coated with a film of fat. Extinguish with the white wine (this makes the long grain rice spicy) and almost evaporate. Then, using a ladle, add 1/3 of the vegetable soup while stirring and repeatedly almost evaporate. Continue stirring occasionally to prevent the long-grain rice from sticking. Repeat the process until the clear soup is used up. The finished risotto should be wet. Season with salt.
In the meantime, cut the cleaned asparagus spears diagonally into pieces about 3 cm long. Heat the oil in a wide frying pan and roast the raw asparagus sections in it until they are lightly browned. Also lightly season the asparagus spears with salt and season with pepper. Carefully fold the roasted asparagus sections into the risotto and spread evenly on two heated plates. Sprinkle shaved Parmesan over the top and garnish with chervil leaves. This asparagus risotto tastes delicious without any additions. A salmon fillet fried in clarified butter makes it perfect as the main course of an erotic menu.
Aphrodisiac asparagus: People have known for thousands of years that nature has a lot to offer in the way of love. Kitchen herbs and mysterious spices performed miracles in love dinners.
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