Melt the butter and oil together in a stainless steel casserole dish then brown the onion and the garlic.
Cook for two minutes then add the asparagus, peas and the rice, making sure that the sautéed mixture covers the rice.
Then add some salt and pepper.
Next, add the stock and wine and bring it to boil with the lid on.
Transfer the dish to the floor of the Simmering Oven and cook for about 25 minutes.
Remove from the oven and garnish with some asparagus spears and parmesan if you wish.