Heat a little olive oil in a medium sized pan and fry the asparagus for 2-3 minutes, take out of the pan and set aside.
Add a little more oil to the pan and gently fry the chopped onion and garlic until softened but not coloured (around 3-4 minutes).
When the onions have softened a little, add the rice and fry for further 2 minutes, then add in the cider, lemon zest and hot vegetable stock a ladleful at a time, allowing the liquid to be completely absorbed, before adding the next. Repeat until the rice is cooked and stock absorbed (you may not need all the stock).
Add the asparagus and nutritional yeast. Season to taste and stir well.
