Mix the ingredients for the sauce in a bowl and refridgerate until serving.
Put the pieces of asparagus in salted boiling water, and drain off the water immediately. Drain the crayfish. Fry the onion in the butter in a saucepan. Add the rice and fry briefly, stirring constantly. Add the wine and simmer until it has been absorbed by the rice. Mix the water with the stock powder/cube. Pour 100-200 ml of the stock into the rice mixture and allow to simmer while stirring. Keep adding more stock as it is absorbed by the rice, until it is all used up. Stir occasionally to prevent the risotto from sticking to the pan. Add the cheese and garlic and mix thoroughly. Add the asparagus, shellfish and dill. Decorate with the halved cherry tomatoes. Serve immediately.
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