Trim the woody ends from the asparagus and cut into 3cm pieces, keeping the tips separate from the stems.

Bring a small pot of salted water to the boil, blanch the asparagus stems for 2 minutes and the tips for 1 minute, then refresh in ice water and drain.

In a large heavy-bottomed pan, heat the olive oil and half the butter over medium heat.

Add the shallot and cook gently for 3-4 minutes until softened but not coloured.

Add the garlic and cook for another minute until fragrant.

Add the arborio rice and stir for 2 minutes until the grains are toasted and translucent at the edges.

Pour in the white wine and stir until completely absorbed.

Add the warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.

After 15 minutes of adding stock, stir in the blanched asparagus stems and peas.

Continue adding stock and stirring for another 5-7 minutes until the rice is al dente and creamy.

Remove from heat and stir in the remaining butter, grated parmesan, and half the asparagus tips.

In a small bowl, mix the mascarpone with the lemon zest and half the lemon juice.

Season the risotto with salt, pepper, and remaining lemon juice to taste.

Serve immediately, topped with a dollop of lemon mascarpone, remaining asparagus tips, fresh mint, and chives.