Trim the woody ends of the white asparagus and peel them.

Cut the asparagus into pieces about 3 cm long.

Cook them in boiling salted water for 10-20 minutes until tender, then drain and set aside.

Trim the ends of the green asparagus and cut them into pieces of approximately 3 cm.

Set aside.

Finely chop the shallots.

In a large pan, melt the butter and sauté the shallots for 3 minutes.

Add the risotto rice to the pan and cook, stirring continuously, over medium heat for 3 minutes.

Stir in the green asparagus pieces.

Pour in the white wine and continue stirring until the wine is absorbed by the rice.

Gradually add the warm vegetable broth, a ladleful at a time, stirring constantly.

Allow each addition of broth to be absorbed before adding more.

Cook the risotto for about 20 minutes until the rice is tender but still slightly firm to the bite.

Grate half of the Parmesan cheese and stir it into the risotto.

Season with salt and pepper to taste.

Use a vegetable peeler to shave the remaining Parmesan cheese into thin flakes.

Cut the smoked salmon into strips.

Just before serving, stir the smoked salmon strips and the cooked white asparagus pieces into the risotto.

Divide the risotto among serving plates and garnish with the shaved Parmesan cheese flakes.