Asparagus Risotto in Parmesan Cup

Chop the onion and fry in butter until golden brown. Add risotto rice and pour in white wine and asparagus stock, simmer. Towards the end of the cooking time, add sliced green asparagus, cream and grated Parmesan. Season to taste with salt and pepper. To make a parmesan cup, heat grated parmesan on a piece of baking paper in a pan. Once melted, invert the cheese over an upside-down glass or small bowl and let cool. When the cheese has cooled enough to be firm again, it can be removed from the pan. For the tomato pulp, blanch tomatoes in steamer or hot water and remove skins, seeds and cut into small pieces. Mix with chopped parsley, garlic, olive oil, salt and pepper and serve together with the asparagus risotto.

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