Clean the asparagus by removing the end part of the stem (you can add them to the vegetables in the vegetable broth). Cut the tips from the remaining part (because they have different cooking times). Remove the surface part from the stem by scraping with a vegetable peeler. Cook the stems in pieces in salted water and then add the tips.
Drain and cool in ice water to keep the color bright.
Set aside a few asparagus tips to decorate the dish and blend everything else (if necessary with a little broth or cooking water).
Mash the hard-boiled egg yolks using a potato masher or, if you don't have one, crumble the yolks with your fingertips on a plate and set aside.
Slice the yellow onion.
In a pan, melt half the butter and sauté the onion.
Add the Carnaroli rice and toast it; be careful not to burn the onion.
Mix well. Add cold white wine to create thermal shock.
Start cooking the risotto by gradually adding hot vegetable broth.
Remember to taste and adjust the seasoning.
When almost cooked, add the asparagus puree and mix well.
Finish cooking and stir in the other half of the butter and the grated parmesan.
Plate up by dividing the risotto into plates and tap the bottom of the plate with the palm of your hand to spread out the risotto.
Spread the hard-boiled egg yolk and some asparagus tips over the surface.
