b'TO PREPARE THE ASPARAGUS GARNISH:Slice the blanched asparagus on the bias into 1-inch pieces. Saut the trumpet mushrooms in 1 tablespoon olive oil over high heat in a saut pan for 1 minute. Season with salt and pepper. Toss in the asparagus to warm it through.TO PREPARE THE TRUFFLE FOAM:In a small stainless-steel sauce pot, bring the mushroom stock to a simmer with the shallots. Transfer this mixture to a blender. With the motor running, add the truffle butter, cream, salt and pepper. Put this mixture back into the sauce pot.TO FINISH:Fold the hot garnish into the risotto and divide among 6 hot bowls. With an immersion blender, aerate the mushroom stock mixture until it foams. Spoon the foam over the risotto and drizzle with truffle oil. Sprinkle chopped chives over the top and serve.CHEF STELLINOS SUGGESTED WINE PAIRING:Piccini Sasso al Poggio107'