First a few preparations: for the rice, dice the shallots very small, finely chop the garlic, grate the pecorino and heat the vegetable stock separately. Cut off the heads of the cleaned asparagus and set aside. Cut the asparagus stalks diagonally into bite-sized pieces and the beefsteak tomatoes into cubes.
Fry the shallots and the garlic in a coated saucepan in 2 tablespoons of olive oil over high heat for 1/2 minute. Add the risotto rice and roast for another minute, stirring constantly. Deglaze with the white wine and let the wine boil off while stirring, add a pinch of salt. Turn the stove down to medium heat, pour in the vegetable stock and simmer openly for about 20 minutes, stirring occasionally. Important: If the liquid has boiled away before the rice is soft, always add a little broth or water.
While the rice is cooking, fry the asparagus pieces (without heads) in a tablespoon of olive oil and two pinches of salt in a pan, then continue to simmer in their own juice for about 10 minutes until the liquid is gone, swirling them through again and again. Now add a teaspoon of cold butter and the asparagus heads and fry for another 5 minutes.
Roll up the large basil leaves and cut into strips.
Turn off the heat under the pan, stir in the white balsamic vinegar and basil, season well with ground black pepper and season with salt.
Mix in the diced tomatoes, remove the pan from the heat and let rest for 5 minutes.
The rice should now be soft, i.e. firm to the bite without tasting floury. Stir in the butter piece by piece and the grated pecorino cheese. The consistency should be reminiscent of a thick porridge, if necessary add a small dash of broth.
Finally, mix the rice with the asparagus loosely, divide over three deep plates and serve hot immediately with a few fresh basil leaves, cheese shavings and a few drops of olive oil.