Cut asparagus into 1½ inch pieces, discarding the tough ends.

Bring a saucepan with about a quart of water to a boil.

Blanch the asparagus for 2 minutes. Drain the asparagus and immediately transfer it to an ice water bath to stop the cooking and ensure the asparagus maintains its vibrant green. Drain from the ice water bath and set aside.

Use the same saucepan to bring the vegetable stock to a gentle boil.

Meanwhile, in a large skillet, melt butter and add extra virgin olive oil. Add the chopped shallots and reduce heat to low; stir until shallots begin to soften. Add the quinoa and stir for a minute or two until the quinoa is well-coated with the butter/oil mixture.

Combine the lemon juice and water (note: this serves as an alternative to white wine that is typically used in risotto dishes). Add it to the skillet and bring to a boil. Cook for about a minute until most of the liquid is absorbed.

Add about 2 cups of the vegetable broth and bring to a slow simmer. Cook about 15 minutes until most of the liquid is absorbed. Add additional vegetable broth, as needed, until quinoa is well-cooked (you’ll know it’s ready when a little white thread releases and curls around each quinoa seed).

Remove from heat. Gently stir in the feta cheese. Add black pepper, to taste. Top with a sprinkle of Parmesan cheese.