Remove hardy ends from asparagus, then cut asparagus into 2" pieces.
Pour approx. 6 cups of water into a saucepan.
Add salt to taste then place on high heat.
Once water is boiling,, lower heat to medium then carefully add asparagus and blanche for 2 mins.
Remove from heat and drain in a large colander, and set aside.
Fill a medium-size bowl halfway with ice then top up with water so that the ice begins to float.
Add asparagus to stop the cooking.
Allow asparagus to cool a little then drain in colander again and set aside.
Place butter in pan and place on medium heat.
Add shallot and sauté until flavors release.
Add rice and sauté until rice absorbs the butter.
Add wine and sauté again until wine is absorbed.
Add 1/2 cup of stock and stir until absorbed.
Repeat until you have 1/2 cup of stock left.
Lower heat to low and add last 1/2 cup of stock, then cover and allow to simmer.
Watch the rice while it simmers, you don't want it to burn.
Uncover rice then add lemon juice and asparagus and combine, turning until the asparagus is heated.
Add parmesan and combine, then serve and sprinkle with lemon zest.