Wash the asparagus and then snap to remove the tough end and cut into small pieces. Peel and finely dice the onion. Grate the garlic and the Parmesan.
Boil the peas for a minute, then blitz to a smooth puree with a little of the cooking water. Set aside.
Heat a wide saucepan to hot, add olive oil and then fry the onion until transparent. Next, add the risotto rice and stir well to coat the rice in oil. Once the rice is transparent, add the white wine. Once the wine has been absorbed, add a ladleful of stock, stirring all the time. Allow the water to be absorbed before adding another ladleful - repeat until the rice is cooked to 'al dente'. Add the asparagus pieces with the last ladle of stock. Finish with a knob of butter and the grated parmesan.
Place the salmon pieces in a deep roasting tin - they should fit snugly. Cover completely with olive oil, place in a 100'c oven with a thermometer in the oil. When the temperature reaches 40'c switch the oven off and leave for about ten minutes.
Remove the tray, carefully take out the salmon pieces and allow to drain for a minute.
Serve on top of the risotto and garnish with pea shoots.
«It is important to cook the salmon very gently - it should be barely cooked in the middle.»