Peel and cut the asparagus legs into half a centimetre rings.
Finely slice the onions and brown them with oil, over moderate heat. Add the peas and the asparagus legs.
Season for a minute, keeping the heat moderate. Add the water and bring it to a boil.
As soon as the water begins to boil, add a little salt.
Boil for 5 minutes over low heat, add the rice by raising the heat and let it boil for another 10 minutes.
Add the asparagus tips and cook for another 8/10 minutes.
Turn off the heat and let stand for 2 minutes, stirring occasionally. Add pepper, the cheese and serve.