Remove the tough ends from the asparagus. In a large saucepan, saute the asparagus in the lemon olive oil over medium heat for about 2 minutes. The asparagus will cook more once the Arborio rice and stock are added. Stir in the rice, mixing to combine completely. Pour about 1/2 cup of the chicken stock into the rice mixture and stir until completely absorbed. Continue to stir and add the stock, 1/2 cup at a time, just until the liquid is absorbed. Repeat this process until the rice is fully cooked, about 20 minutes. I used just about all of the chicken stock and tasted the rice at this point to check it’s “doneness”. Once the rice is cooked, remove from the heat and add the juice of the lemon, stirring to combine. Add the butter and Parmesan cheese. Serve immediately with additional Parmesan cheese, if desired. Enjoy!