Bring a pot of salted water to the boil and blanch the asparagus pieces for 2 minutes until bright green and slightly tender. Drain and set aside, reserving the tips for garnish.

Heat the olive oil and half the butter in a large, heavy-bottomed pan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.

Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

Add the Arborio rice to the pan and toast for 2 minutes, stirring to coat each grain in the butter and oil until the edges become slightly translucent.

Pour in the white wine and stir continuously until fully absorbed by the rice.

Add the warm vegetable stock one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes approximately 18-20 minutes.

When the rice is nearly cooked with a slight bite remaining, fold in the blanched asparagus pieces (reserving tips), lemon zest, and half the lemon juice.

Remove the pan from the heat and stir in the remaining butter, grated Parmesan, and fresh herbs. Season with salt and pepper to taste.

Let the risotto rest for 2 minutes to achieve a creamy consistency. Adjust with remaining lemon juice if desired.

Serve immediately in warmed bowls, garnished with reserved asparagus tips, extra Parmesan shavings, and a sprinkle of lemon zest.