New Leaf - First Of Spring Asparagus Risotto

Ingredients

• 3/4 pound asparagus spears, washed, tough ends snapped, cut into 2-inch lengths
• 2 tablespoons olive oil, divided
• sea salt
• freshly ground pepper
• 6 cups chicken broth
• 1 tablespoon unsalted butter
• 1 1/2 cups onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry vermouth
• 1/2 cup finely grated “E Tartufo” sheep’s milk cheese
• 1/4 cup finely grated Parmigiano Reggiano cheese
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• freshly ground black pepper