Start by preparing the asparagus and green peas.

Chop off the bottom of the asparagus stalks. Using a potato peeler, gently peel asparagus starting from the bottom towards the spears.

Bring a pot of generously salted water to a boil. Add the asparagus and peas and blanch for 2 minutes.

Meanwhile prepare a colander and an ice bath in a large bowl or have 4 cups of ice cubes ready.

Strain the asparagus and peas in the colander. Move to ice bath to shock or rinse with very cold water while still in colander in the sink and add the ice cubes to stop the cooking process.

Heat a deep pot over medium heat and add 1 tablespoon olive oil.

Add the chopped whites of the green onions and cook only until translucent.

Add the arborio rice and stir until it browns a little bit.

Deglaze the pot with ¾ of the Gose ale, the rest is for you.

Stir well and let the beer get absorbed by the rice.

Add a ladleful of the chicken stock and stir, wait until absorbed and repeat the process with the rest of the stock.

In between adding more stock, strain and dry the asparagus and peas.

Cut the asparagus in pieces reserving the spears for garnish.

Heat a large frying pan over medium-high heat and add 1 tablespoon olive oil.

When the oil is hot, add the asparagus and peas and stir them around a little bit, let them get blistered. Remove from fire. Set aside.

When the rice has absorbed all the stock, remove from heat, add the butter and the Parmesan and stir well.

Add the asparagus (reserve a few spears for garnish) and peas, fold them in and as you do season with salt and pepper.

Serve immediately, garnish with a pinch of lemon zest.

Pair with a cold crisp craft beer.