Boil the asparagus and beans in water for 3 minutes. Drain and plunge into cold water, then drain again.
Heat the olive oil in a medium pan and fry the onion gently until transparent. Stir in the rice. Add 1 ladle of hot stock and cook until absorbed. Keep the stock simmering on the stove and add it a ladle at a time to the rice, stirring each time until absorbed. When most of the stock has been used, add the asparagus and beans, white wine and lemon juice.
Simmer for a few minutes, then stir through the parsley. Top with Parmesan to serve.
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