Wash the asparagus, remove the woody ends, and peel the lower parts of the white asparagus stalks (an economy/vegetable peeler works best). Chop all asparagus stalks into bite-size pieces.
In a large pan, heat 2 tablespoons of coconut oil (or olive oil) and fry the onion until translucent (without coloring).
Add the rice and cook for 3-4 minutes (it will sizzle), stirring continuously.
Pour in the wine and keep stirring. You can omit this step if you’re not using wine.
Add the nutritional yeast to the vegetable broth and combine well; it's easiest using a whisk.
Reduce the heat to low, and add the vegetable broth to the rice a ladle at a time, stirring continuously. Wait for the rice to soak it all up before adding the next ladleful.
Add the asparagus pieces to the rice with the second or third ladle of vegetable broth.
Continue until you’ve used all or almost all the stock. You might need just 1 liter of stock, so check the rice in between – it’s done when it’s soft but still a little al dente.
Turn off the heat, and add chopped basil, lemon juice and zest, and 1 tablespoon of coconut oil (or olive oil).
Season with salt and pepper, taste test, and adjust according to your taste.
Serve topped with basil leaves and chopped walnuts.
Notes
You can swap green asparagus for white and vice versa, just use whichever you prefer or have available.