Cut broccoli into small roses (do not use stalks) and cook in boiling salted water until crisp (3-5 min), rinse with ice cold water. Peel asparagus stalks generously, cut into 3 cm long pieces, set heads aside, cut thick asparagus stalks in half or quarters.
Finely chop onion, sauté in olive oil. Add long-grain rice, sauté both at low temperature until translucent, add asparagus sections (without heads), sauté briefly and extinguish with white wine. When the long grain rice has absorbed the liquid, add the hot (!) chicken soup ladle by ladle, when there is no more liquid in the pot, stir constantly. After 1/2 hour the risotto should be ready, depends on the type of rice. 5 to 10 min. before the end of the cooking time add the asparagus heads, 3 min. before the end add the broccoli roses.
at the end stir in a little grated parmesan, season with pepper, maybe season with salt. Bring to the table on heated plates and at the table a thread of truffle oil on each unit form. Accompany with a glass or two of chasselas or Fendant, and life is beautiful.