In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Sauté the shallot until translucent, then add garlic and cook for 1 minute.

Add the arborio rice to the pan and toast, stirring constantly for 2 minutes until the edges are translucent.

Pour in the white wine and stir until completely absorbed.

Begin adding the warm vegetable broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.

When halfway through the broth, add the asparagus pieces to the rice.

Continue adding broth until the rice is tender but firm (al dente).

Remove from heat and stir in the remaining butter, Parmesan cheese, lemon zest, lemon juice, and fresh chives.

Cover and let rest for 2 minutes before serving.