1. Place clams in a large covered skillet over medium-high heat, shaking a few times. Remove clams from heat as soon as they open.
2. As soon as they are cool enough to handle, remove clams from shells, halve (unless very small), and reserve any liquid.
3. Strain clam liquid through cheesecloth and into large saucepan with chicken broth and green tea. Bring to a boil and reduce to a simmer.
4. Put low-fat margerine in a heavy-bottomed saucepan over medium-low heat.
5. Add onion, garlic, and jalapeno pepper.
6. Cover and cook gently until soft, about 3 minutes.
7. Add rice and stir to coat.
8. Add green tea, increase heat to medium, and bring to a boil.
9. Begin adding broth, a cup or so at a time, stirring occasionally while risotto is at a simmer. After the second cup, add the asparagus.
10. Continue adding stock as the rice absorbs the previous amount of liquid.
11. When the last cup of broth has been added, stir in reserved clams, parsley, green tea leaves, lemon rind, and salt and pepper to taste.
12. When risotto is tender, but still firm, remove from heat. (You do not need to use up all the liquid.)
13. Keep tasting to see when the risotto is just right. It should take about 25 to 30 minutes. Yum it's time to eat!