Cut young garlic green into thin slices and fry in hot oil for 2-3 minutes until light brown. Drain the fried garlic on a paper towel and season with salt.
Brown the risotto rice and diced shallots in a pan with a little butter and olive oil. Add the white wine, bring to the boil with the vegetable stock and simmer until light. Stir the risotto constantly.
Peel the asparagus and cut off the ends, cut the asparagus spears into fine pieces up to the tips. Season a little water with salt, pepper and sugar and bring to the boil. Cook the asparagus pieces until al dente, drain and use the cooking water for the risotto.
Marinate the cocktail tomatoes in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee Brenner.
Finely grate the cheese, add some cheese, butter and olive oil to make the risotto creamy.
Season the asparagus risotto to taste with salt, pepper and nutmeg. Add the asparagus pieces without the tips to the risotto.
Arrange the asparagus risotto on warm plates and toss the prepared decorative asparagus tips in foamed butter and place on the risotto.
Sprinkle risotto with cheese, add caramelized cocktail tomatoes, sprinkle with crispy garlic, sprinkle risotto with some cold olive oil and serve quickly.