1/2cupParmesan cheese, freshly grated plus more to serve
Sea salt and fresh black pepper
Cut tough ends off asparagus spears and blanche in boiling water 2-3 minutes. Drain and chop into 1-2" pieces, reserving a few tips to garnish.
Heat oil and sautee shallots and garlic until translucent and soft. Add rice and stir through 5-7 minutes until opaque.
Add wine, 1/2 cup stock and salt to taste and stir until liquid is absorbed. Add stock in 1/2 cup increments until all is absorbed. This should take about 20 minutes and the rice should be cooked through and tender.
Add crawfish and asparagus and stir through to heat. Add Parmesan and salt and pepper to taste.
Serve garnished with additional Parmesan, asparagus tips and parsley.