Asparagus with Parmesan rice and lemon sabayon sauce

• 30 g Parmesan cheese crust removed and cut into pieces (3 cm)
• 1200 g water
• 1 tsp Vegetable stock paste (refer to the recipe in The Basic Cookbook)
• 200 g basmati rice
• 500 - 700 g asparagus
• 40 g extra virgin olive oil

Lemon sabayon sauce

• 4 egg yolks
• ½ tsp salt
• 1 pinch ground black pepper
• 10 g freshly squeezed lemon juice