Slowly melt 3/4 of the butter in a deep, heavy-based pan or pot.
Add onions and garlic and saute until transparent.
Add rice and coat with melted butter and lightly toast.
Slowly add small amounts of vegetable stock, allowing rice to absorb the stock entirely before adding more.
Stir gently but continuously with a wooden spoon to keep the grains seperate.
Add bay leaf and asparagus, cook until rice is al dente and the right consistency (creamy).
Add remaining butter, 100g of parmesan and parsley and stir through.
Adjust seasoning and serve drizzled with truffle oil and the remaining parmesan.
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