Blanch asparagus in lightly salted water until just cooked through. Remove and
shock in ice water to stop the cooking. Drain asparagus and cut spears in half.
Blend the bottom halves of the asparagus with just enough water to make a thick
puree. Pass the puree through a fine mesh sieve to remove the stringy parts. You
should have about 1 cup. Reserve the puree for the risotto. Cut the top halves into
½ inch disks and reserve for the risotto too.
In a heavy bottomed pan, heat the butter over medium heat and add the onion.
Sauté until wilted, then add the rice and sauté another two minutes. Add 1 cup of
the chicken stock, cooking until the liquid is absorbed before adding the next cup.
Continue to cook, stirring regularly until all the chicken stock is used. Add the
asparagus puree and continue to cook. After 3-4 minutes, test the rice for
doneness. The rice should be firm but cooked through. If it’s not quite done, add
a bit of water to continue cooking.
When finished, and add the fresh chevre, parmesan, and the reserved asparagus
disks. Turn stovetop to low and cook for a few minutes to heat asparagus through.
Add the crab meat and zest of Meyer lemon and stir gently to heat through again,
being careful not to break up the crab. Adjust seasoning with salt and pepper and
serve with a sprinkle of smoked chevre.