Rinse asparagus and snap stalks. Cut off tips and dice the rest. snapped ends go in the stock.
Remove mint leaves, stalks go in the stock.

Finely dice onion and saute in olive oil 3-4 mins, add diced asparagus (not tips), saute further 10 mins.

Add rice, cook for 2-3 mins.
Set timer for 20 mins.
Start adding the stock 1 ladle at a time, add more stock once all liquid gone..keep stirring once in a while.
At 18 mins add the asparagus tips and the frozen peas.

Once rice is cooked add salt and pepper to taste, turn off heat and add parmesan mint and butter, quick stir then let rest with lid on for 5 mins.