Cook the asparagus in boiling salted water for 4 minutes, then remove them from the pan and keep them warm.

Reserve 1 1/2 dl of the cooking water.

In a large pan, melt the butter over medium heat.

Add the courgette slices and shallots, and sauté for 2 minutes, stirring occasionally.

Reduce the heat to low, then add the rice and lemon zest strips.

Cook, stirring constantly, for 2 minutes until the rice grains become translucent.

Gradually pour in the reserved asparagus cooking water and the chicken broth, stirring occasionally.

Add the liquid in portions, ensuring each addition is absorbed before adding more.

After about 20 minutes, when the rice is almost cooked, stir in the asparagus and heat for another minute.

Remove the pan from the heat and stir in the grated Parmesan cheese.

Season with freshly ground black pepper to taste.