Step 1 Heat the oil in a large pan and gently fry the onion and bacon for 10 minutes, until soft and golden. Add the rice and cook, stirring, for 2 minutes.

Step 2 Gradually add the stock, a ladle at a time, stirring as you go until absorbed. This should take around 15 minutes.

Step 3 oilWhen almost all the stock has absorbed and the rice is almost cooked, add the asparagus. Stir gently to coat in the rice and cook for 1-2 minutes or until just tender. Divide among 4 bowls, scatter over the chives and serve immediately.