Risotto with Asparagus

Method

1. Trim the tough ends from the white asparagus and cut into rounds, reserving the tips.
2. Boil the white asparagus in salted water for about 7 minutes, then drain.
3. Blend the cooked white asparagus with a drizzle of oil until smooth (it may be slightly lumpy).
4. In a separate pot, toast the carnaroli rice with a pinch of salt.
5. Add the asparagus cooking water to the rice, then alternate adding the asparagus cream and water until the rice is cooked.
6. In the last 2 minutes, add the purple asparagus (cut into pieces, tips reserved) directly to the risotto.
7. Turn off the heat and stir in crescenza cheese, abundant black pepper, lemon zest, and parmesan.
8. Serve with extra crescenza dollops on top.