Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
Add the last ladleful of stock, the butter and Parmesan.
Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.