1. Fill a large bowl with iced water.

2. Snap the woody ends off the asparagus and finely slice the stems, keeping the tips whole. Finely chop the onion and garlic, dice the chorizo, and grate the Pecorino. Set aside.

3. Bring a medium pot of salted water to a boil and blanch the broad beans and asparagus tips for 30 seconds. Transfer to iced water, drain, and peel the broad beans, revealing the inner kernels. Set the asparagus tips aside.

4. In a large, deep pan over medium-high heat, add olive oil and sauté the chorizo for 2 minutes. Add the onion and garlic, and sauté for another 2 minutes.

5. Add the Arborio rice, stirring well to coat each grain with oil, and cook for 1 minute.

6. Pour in the white wine, stirring, and bring to a boil. Simmer for 2-3 minutes until most of the wine evaporates.

7. Lower the heat to medium-low, and add chicken stock a little at a time, stirring until each addition is absorbed before adding more.

8. Add the butter, salt, pepper, asparagus stems, and broad beans to the rice. Cook for 5 minutes, until the vegetables are tender and the rice is al dente.

9. Turn off the heat, add the Pecorino and spinach, and stir until combined and the spinach wilts.

10. Garnish with asparagus tips, extra Pecorino, and a drizzle of olive oil before serving.