1 Cut the asparagus into 3-4 cm length pieces. Put the tips and the remaining asparagus to one side.
2 Sauté the onions and garlic in butter. Add the rice and sauté until it becomes glazed. Deglaze with wine and reduce completely. Add the stock gradually so that the rice remains just covered with liquid. Simmer for 18-20 mins., stirring frequently. Add in the asparagus for the last 10 mins. and the tips for the last 5-6 mins.
3 Mix in the Sbrinz, chervil and cream and season.
4 Serve the risotto in warmed bowls or deep plates. Sprinkle on the almonds and garnish.