Cut the spring onions into 5 mm wide rings. Put the green rings to one side. Sweat the remaining spring onions in warm oil. Add the rice, sweat briefly. Deglaze with cider. Add the stock in stages. Cook the rice, stirring from time to time, for about 20 minutes.
While the rice is cooking, prepare the asparagus and peel the bottom third of the stalk, then cut into bite-sized pieces. Either steam or simmer in salted water until they still have a 'bite'.
Roughly chop the hazelnuts, toast gently in a pan. Finely grate the Rahmtaler.
Mix the asparagus, spring onions, sour cream and Rahmtaler into the risotto, season with salt and pepper. Sprinkle hazelnuts, pink pepper and chervil over the top.