Place the butter, garlic and thyme in a pan set on medium heat . Add the rice and sweat
until translucent. Pour the Martini and reduce. Add the asperagusg consommé progressively. Cook approximately 13 minutes. Remove and transfer the rice in a gastronomy container. Chill in the blast chiller and store in the refrigerator.
Prior to serving, heat up with the chicken consommé. Incorporate the fresh butter and rectify the seasoning.