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1. Heat the stock and wine in a saucepan, cover and keep at a low simmer.
2. Heat the oil in a large pan over medium heat. Add the onion and cook, stirring, for 4 minutes or until soft. Stir in the rice until well coated.
3. Add 1/2 cup of the hot liquid, stirring constantly over medium heat until all the liquid is absorbed. Add 3 cups liquid, 1/2 cup at a time, stirring constantly, for 15 minutes or until the stock is absorbed. Add the asparagus and the remaining stock, 1/2 cup at a time, stirring constantly for 5-10 minutes or until the asparagus is tender and the rice is creamy.4. Remove from the heat. Stir in the butter and Parmesan.