Creamy Lemon Risotto with Asparagus

Name: Creamy Lemon Risotto with Asparagus
Ingredients: 1 lb. (500 g) asparagus, ends trimmed; 1 Tbs. unsalted butter; 1 Tbs. extra-virgin olive oil; 1 shallot, finely chopped; 3 fresh thyme sprigs; 2 cups (14 oz./440 g) Arborio or Carnaroli rice; Fine sea salt and freshly ground pepper; 1/4 cup (2 fl. oz./60 ml) dry white wine; 6 cups (48 fl. oz./1.5 l) chicken broth, heated to a simmer; 2 tsp. finely grated lemon zest; 1/2 cup (4 fl. oz./125 ml) heavy cream; 1/2 cup (2 oz./60 g) grated Parmesan cheese; 2 Tbs. fresh lemon juice; 2 Tbs. minced fresh flat-leaf parsley