thinly. Place in a salad bowl with peas. In a separate bowl make the dressing. Add shallot, mustard, olive oil, vinegar, a pinch of salt and freshly ground black pepper and whisk to combine. Pour over salad and toss. Put the vegetable broth in a small saucepan and bring it to a boil. Turn the heat down low. Peel and finely chop the onion. Peel and mince the garlic. Melt 4 teaspoons of the butter in a medium-sized saucepan. Add the onion, salt, and pepper, and cook for 3-4 minutes, add the garlic and cook for another 2 minutes. Add the rice and cook for 2-3 minutes, coating the grains with butter. Add the wine and cook until almost all the wine is absorbed, about 2 minutes. Add  cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed -- . Continue adding in broth until the risotto is slightly al dente. [Note: you may not need to use all of the broth.] While the risotto is cooking, prepare the asparagus. Remove the tough ends of the asparagus and discard them. Cut the stalks into 1" pieces Blanche in boiling water for 2 minutes. Transfer the asparagus to a plate. Combine the lemon zest and parsley in a small bowl and set the mixture aside. When the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and