Freshness is key when selecting asparagus. Start by trimming and blanching asparagus pieces, keeping tips separate. Soften shallots in olive oil, then add rice and toast. Gradually incorporate vegetable stock, stirring constantly until rice is al dente. Blend green asparagus into a puree and mix with rice, robiola fondue, butter, and Parmigiano Reggiano. Garnish with raw asparagus carpaccio and chopped hazelnuts.