Place the broth in a medium saucepan and bring it to a boil.

Trim ends of asparagus and cut into 1-inch pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.

Over medium heat, drizzle olive oil in another heavy-bottomed saucepan.

Sauté the shallot and celery for about 5-7 minutes until translucent. Stir frequently.

Add the minced garlic and sauté for another 30 seconds or so while stirring frequently.

Add the rice.

Keep stirring this rice mixture (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.

Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.

Stir in a ladle of hot broth (about ½ cup) into the rice mixture.

Stir until the broth is absorbed.

Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.

At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.

When you achieve this texture, add one more ladle of broth. Add the cooked asparagus and stir until the broth is almost all absorbed.

Remove from heat and stir in the cheese and butter.

Add zested lemon peel and lemon juice (if using).

Serve immediately in warm bowls with additional Parmesan (if desired).