Cut the tips of the asparagus and leave on a side. Cut the bottom part of the stalk, peel the rest and slice it.

In a pot with boiling water, blanche the baby carrots and cool down in iced water. Same for the wild garlic.

For the stock, cut all the veg in not regular pieces, place them in a deep pot together with the asparagus peels and cover with cold water. Place on a high heat until it starts to boil, then let it simmer for about 2hrs removing the impurity forming on top. Filter.

In a shallow pan sweat the chopped shallots, add the rice, saffron and a pinch of salt and toast for about a minute on a medium/high heat. Pour the wine and let it evaporate. Start to add the stock, a ladleful at a time, each time is almost fully absorbed by the rice, stirring regularly.

Halfway through cooking add the sliced asparagus. Keep going with the stock until the rice is almost cook but still al dente and being careful not to live to much liquid in it.

Meanwhile, in a saucepan with a tablespoon of butter, stir fry the asparagus tips, mushrooms, peas, halved carrots, wild garlic and broad beans. Season with salt and pepper and cook for a minute or two.

Out of the heat, add to the rice the butter and grated grana Padano stirring energetically until rich and creamy. Adjust to taste with salt and cheese.

Serve the risotto finishing it with the mix of veg and mushrooms on top. Garnish with sprigs of chervil.