Asparagus Risotto

Cut the cold, firm butter into cubes and return it to the refrigerator. Finely chop the shallots.

Boil 1.2 liters of water and set aside.

Cut off the 'heads' of the peeled asparagus and set them aside. Cut off the bottom 2 centimeters of the asparagus stalks and discard them, they will not be needed. Then, cut the asparagus into 0.5 cm thick slices.