Take the veal entrecotes out of the fridge half an hour before preparation and let it reach room temperature. Brush the entrecotes on both sides with Dijon mustard and leave to rest for 30 minutes.
Fry the onion and garlic in olive oil. Add risotto rice and fry briefly, stirring. Add a quarter of the vegetable stock, stir and simmer in a covered pan until the rice has absorbed the moisture. Stir the second, third and fourth quarters of the vegetable stock through the risotto rice in the same way. Make sure that the rice does not burn.
Wash and dry the asparagus. Cut the underside of the asparagus and cut into pieces. Blanch the asparagus briefly in boiling salted water and cool in ice water. Fry the veal entrecotes in oil over medium heat for about four minutes on both sides. Remove from the pan and wrap in aluminium foil and leave to rest for 5 minutes.
Finally add the white wine, butter, Parmesan and blanched asparagus to the risotto. Season to taste with salt and pepper and leave the risotto to stand for a few more minutes, away from the heat. Wash and dry the basil leaves and cut them into thin strips.
Just before serving, season the veal entrecotes to taste with salt and pepper. Place the veal recotes on the plates, divide the risotto, sprinkle with the basil strips and serve immediately.