Wash and trim asparagus by removing the woody part. Cut into small pieces. Wash and peel the potatoes then cut into cubes. Peel and finely chop the shallot.
Heat up a pan with 1 tablespoon oil and fry the chopped celery, carrot and onion. When they start to brown add the diced lard. Fry 2/3 minutes and add the asparagus, letting it cook for 10 minutes over a low heat.
Pour the potatoes into the pan with a ladle of water. Add salt and cook for 20 minutes. If necessary add water if the soup tends to dry out.
Cut the Ciauscolo salami into cubes and sear in a non-stick pan.
Remove soup from the heat, blend and pass through a sieve. Put on the heat and add the seared Ciauscolo. Cook another 5 minutes.
Put a knob of butter in a saucepan and brown the chopped shallot. Put in the  rice, sauté it, then pour in the broth, adding it gradually until rice is cooked. Remove rice from heat, add the remaining butter, Parmigiano Reggiano cheese and salt.
Spread the asparagus soup and Ciauscolo salami into 4 bowls and place the risotto in the centre. Finish with a drizzle of extra virgin olive oil and some freshly ground pepper.