Slice the onion very thinly and put it in a thick-bottomed pan with olive oil. Saute over low heat, then add the rice and stir to toast, until it becomes translucent.

Pour the white wine and let it reduce, stirring on medium-low heat.

Cook the risotto adding gradually the salted boiling water, where you previously dissolved the saffron.

After about 25 minutes, add the chopped wild asparagus, keeping the tips aside. Cook the rice gradually adding the hot saffron water and stirring with a wooden spoon. The rice will be ready after about 45 minutes of total cooking.

Before serving, add the asparagus tips and whip it with the pecorino cheese cut into cubes to make it creamier. Serve immediately.