Asparagus Risotto with a Poached Egg from Closet Cooking
(makes 4 servings)

1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
4 eggs

1. Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the parmigiano reggiano and butter and stir until melted.
9. Remove from heat and mix in the lemon and the asparagus.
10. Bring a large pot of water to a boil and reduce the heat to medium.
11. Swirl the water in the pot.
12. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs.
13. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
14. Split the risotto among 4 plates and top with the poached eggs.