Remove the fibrous part of the asparagus by cutting off the ends of the stems and peeling them if necessary, depending on their size.
Slice the asparagus into pieces about 1 inch long.
In a sauce brings 4 cups of water to a boil and cook the asparagus for 2 to 3 minutes.
Drain and set aside in a bowl of water and ice (this will stop the cooking process and the asparagus will keep a beautiful green color.)
In a saucepan, bring the broth to a boil. Remove from heat and keep the broth warm.
In a large saucepan, add the olive oil over medium heat and add the garlic and onions.
Cook until the onion and garlic for 3 minutes then deglaze with the white wine.
Add the arborio rice and let the wine reduce until it’s almost gone.
Then, gradually add the hot broth to the rice, about 1 cup at a time while stirring constantly. Allow the rice to absorb the liquid between each addition.
Cook for 15 to 20 minutes. Add broth as the rice continues to absorb it.
Once the risotto is ready remove from the heat, add the asparagus, the grated Parmesan, and the dill. Taste and adjust the seasoning if needed.
Garnish with more fresh dill, Parmesan and toasted pine nuts if desired.