Preheat oven to 375°F. Spread asparagus on a lined baking sheet and toss with 1 tablespoon olive oil to lightly coat; sprinkle with salt. Roast 10–12 minutes, until the asparagus begins to char. Remove from oven and set aside. Once cool, cut off the tips, chop the stems in ½-inch lengths and set both aside.

Heat 2 tablespoons olive oil in a large heavy-bottomed sauce pot over medium heat. Add onion, sprinkle with salt and sauté until translucent (about 5–7 minutes). Add rice and, using a wooden spoon or rubber spatula, stir to coat with oil. Continue to stir and toast the rice over medium-low heat until the rice becomes partially translucent (about 5 minutes).

Add the white wine and stir to combine. Once the wine has evaporated, add 1 cup warm stock and stir into the rice. Continue stirring and adding 1 cup broth at a time, only adding each additional cup when the rice has absorbed the liquid. Continue to add liquid until the desired tenderness, keeping rice at a low simmer and checking for salt about halfway through. Add more as needed. Ideally the rice should be tender but still maintain a nice bite, al dente and not mushy (and remember, ABT—always be tasting!). When rice reaches the desired consistency, fold in the plant-based butter and vegan parmesan.

Finally, fold in the asparagus tips and stems (saving a few tips for each serving to garnish the top). Divide among 6 warm shallow bowls and sprinkle with extra parmesan and serve with a nice, warm crusty baguette.