Risotto with Asparagus and Ramps

Name: Risotto with Asparagus and Ramps
Ingredients: 2 tablespoons unsalted butter; 12 stalks of asparagus peeled and cut into 1 inch pieces; Kosher salt and freshly ground pepper; 1 tablespoon extra virgin olive oil; 4 cups low salt chicken or vegetable broth; 1 small bunch of ramps – about 12 or so cleaned and roots trimmed, stalks chopped and leaves sliced, separated; 1 1/2 cups risotto rice such as vialone nano, arborio or carnaroli; 1 cup dry white wine; 1/2 cup grated Parmigiano-Reggiano; zest of one lemon