4 Tablespoons butter (I only use 2 Tablespoons in a non stick skillet)

1 medium onion, cut into 1/2 inch pieces.

1-1.5 pounds fresh asparagus, trimmed, rinsed, drained , cut into 1 inch pieces

8 cups chicken broth

1 cup uncooked rice, preferably arborio*

freshly ground black pepper

freshly grated parmigiano-reggiano cheese

Melt the butter in a large nonstick skillet over medium heat. Add onion and saute until it turns golden (5 minutes). Add the asparagus pieces, reduce heat to low and cook until softened slightly (10 minutes). Bring remaining broth to a boil in a large soup pot. Add the rice and bring to a boil again. Reduce heat to a very slow, steady simmer. Cook, uncovered until rice is partially done (6-8 minutes). Add the asparagus mixture, using a rubber spatula to clean the skillet. Stir well and simmer, covered until the rice is tender, 6-10 minutes more. Add pepper and remove from heat. Serve in heated bowls with a tablespoon or more of cheese over the top.

*I think arborio rice is a must. It adds a lovely starchy thickness to the soup.