Crab Risotto with Lemon and Asparagus | TASTE

Ingredients

• 1 lb thin asparagus spears, cut into 1/2-inch pieces
• 2 tbsp unsalted butter
• 1 md yellow onion, chopped
• 1 ½ c medium-grain white rice, such as Arborio
• ¼ c dry vermouth
• 2 tsp finely grated lemon zest
• 2 tsp packed fresh tarragon leaves, minced
• 4 c chicken broth
• ¾ lb lump crabmeat, picked over for shell and cartilage
• ½ tsp ground black pepper