In a large pot, sauté chopped onions and garlic in butter until soft. Add Arborio rice and stir to coat with the butter. Add white wine and stir until absorbed. Add chicken or vegetable broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding more. After about 20 minutes, when the rice is almost cooked, add chopped asparagus and continue cooking until the rice is tender and the asparagus is cooked. Stir in grated Parmesan cheese and season with salt and pepper to taste. Serve hot.
