Pasta: Risotto with Asparagus (Serves 6)

2 pounds thick asparagus
1 sprig fresh thyme or lemon thyme
4 T unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 t grated lemon zest
Freshly ground black pepper
1/3 cup grated parmesan
2 t fresh lemon juice
1 head Bibb lettuce, cut into strips
8 oz. robiola or taleggio cheese, thinly sliced
Evoo for drizzling

Peel bottom third of asparagus stalks with peeler, snap each stalk where it breaks naturally;  reserve 4 of peeled bottoms for crostini.  Thinly slice 6 asparagus bottoms and place rest of the bottome in a saucepan with 8 cups watr and the thyme to make asparagus broth;  bring to simmer.
Heat 2 T butter in saucepan over med heat.  Add shallot and cook, stirring, untiil translucent, abt 2 mins.  Add rice and cook, stirring, until glossy, about 1 min.  Add 1 1/4 t salt.  Pour in wine and stir until absorbed.  Stir in 1/2 cup asp. broth until absorbed (use ladle to add broth, keeping solids in the pan). Continue to add broth in 1/2 cup increments, stirringconstantly and allowing the liquid to be absorbed before adding more, about 10 minutes.  (You should have about half the broth left).  Stir in the sliced asparagus bottoms and lemon zest, add remaining broth, 1/2 cup at a time, until rice is just tender, 5-8 minutes more.
Meanwhile, place asparagus tips n large skillet, cover with water and season with s & p.  Simmer over med-hi heat until just tender, abt. 5 mins.
Add remaining 2 T butter, parmesan, and lemon juice to risotto.  Stir in lettuce, remove from heat, and season with salt.  Divide among bowls, top with robiola and season with pepper.  Drizzle asp tips with evoo and spoon over risotto.