Cook the hard-boiled eggs and extract the yolks. Steam the asparagus and, once cooked, cut the tips and keep them aside. Blend the stems with a little bit of vegetable stock, then mix the obtained liquid to the remaining stock. Cut the onion and let it brown in a pan with a drizle of oil; then add the rice, let it toast and simmer with the white wine. Cook with the previously prepared asparagus broth: 5 minutes from the end of cooking add the asparagus tips. Turn off the heat and mix with butter and Parmesan cheese. Crumble the hard-boiled egg yolk on each plate and complete with the freshly ground black peppercorns. Serve immediately.