For the rice, wash the asparagus and cut off the woody ends. Cut the asparagus into slices. Peel and chop onion and garlic. Heat butter in a wide saucepan. Sauté onion, garlic and asparagus in it. Steam the rice briefly. Pour a good 1⁄2 l water. Bring to the boil, stir in broth. Cover the rice and let it swell for about 20 minutes (see package instructions).
For the cutlets, wash the meat and pat dry. Mix breadcrumbs, flour and 75 g parmesan. Whisk the eggs, some salt and pepper. Turn the cutlets one after the other in the egg and breadcrumb mixture. Press the breadcrumbs slightly.
Roast pine nuts in a large pan without fat until golden brown. Take them out. Heat clarified butter in the pan. Fry the escalopes for about 4 minutes on each side until golden brown. Stir 25 g Parmesan cheese into the rice. Arrange everything with pesto and pine nuts.