Spring Risotto with Morels, Fiddleheads & Asparagus

Do I really need to say much about this dish or its use of the best of what the season has to offer? Nah. 1 dozen asparagus stalks20 fiddleheads15-20 medium-sized morels, halved1 cup risotto rice1 small onion, diced1 large garlic clove, diced1/2 cup white wine4 cups chicken broth1/4 cup parm, grated2 tbsp butter, dividedolive oil1. Cut 2-inch tops of asparagus; cut rest of stalk into 1-inch