For the cream of asparagus:
Cut 20 asparagus tips to 5 cm, vacuum-seal them with 100 g of olive oil and cook in the Roner at 85°C for 5 minutes, cool in water and ice.
Peel the remaining asparagus and eliminate the hardest part, and slice thinly.
Sauté in a pan with a drizzle of olive oil the scallion cut into julienne strips, add the asparagus sliced thinly and deglaze with 300 g of vegetable broth, cook for 4 minutes then mix all together in a Thermomix. Adjust with salt and pepper.
Toast the rice with a drizzle of olive oil, deglaze with white wine cook for 12 minutes over high heat, adding the broth slowly. Then add the cream of asparagus and cook.
Remove from heat and stir in the Gorgonzola previously cut into cubes. Adjust salt and pepper.
Place the risotto in the center of the plate, arrange 2 tips of asparagus in the center of the plate, olive oil and a sprinkle of black pepper.