Place the olive oil in a non-stick pan and gently fry the onions, garlic, bacon and mushrooms for 5 minutes until soft. Now add 100mls water.
Remove the woody ends of the asparagus and chop into 2 inch pieces.
Add the asparagus to the pan and bring to the boil then simmer gently for 2-3 minutes.
Cook the rice according to the instructions.
Take the pan off the heat and add the rice, the parmesan
(reserving some to sprinkle on top) and the crème fraiche.
Serve and sprinkle with the remaining parmesan.