Asparagus, Parmesan rice and lemon sabayon sauce

• 30 g Parmesan cheese cut in pieces
• 1200 g water
• 1 tsp vegetable stock paste, homemade
  ou 1 vegetable stock cube (for 0.5 l)
• 200 g basmati rice
• 500 - 700 g green 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