Preparation:

1. Heat 1 tablespoon of the butter and the oil in a heavy 3 quart saucepan over low heat until the butter is foaming. Stir in the whites of the spring onions and cook, stirring occasionally, until tender, about 5 minutes. 2. Stir the rice into the pan. Increase heat to medium. Stir until the edges of the rice turn transparent and grains of rice begin to sizzle on bottom of pan, about 5 minutes. 3. Continue cooking, pour enough broth into the pan to cover rice by 1/4 inch. Adjust heat to maintain lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by 1/4 inch and simmering until the rice has absorbed the liquid and is tender by still firm in the center, about 20 minutes. Season to taste with salt and pepper halfway through the cooking. 4. About 3 or 4 minutes before the rice is cooked al dente, stir in the asparagus stems. One minute before rice is cooked, stir in the asparagus tips, lemon zest and spring onion greens. 5. Remove pan from heat and stir in enough broth to make a creamy sauce. Stir in the cheese and the remaining butter. Season to taste and serve immediately.
Per Serving: 285 Calories (33.7% from fat); 11g Fat (4g Sat, 5g Mono, 1g Poly); 11g Protein; 40g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 195mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 2 Fat.