Saute onion in olive oil for s 2 minutes. Add asparagus and continue frying for about 2 more minutes.
Add the rice and stir until well coated. Add white wine and stir until alcohol evaporates.
Add about 1 ladle of hot vegetable broth to the rice, stirring until absorbed. Continue adding the stock in 1/2 cup increments, stirring after each addition until the broth has been absorbed. Season with salt and pepper to taste.
When rice is done, add butter, cream and about 1 Tbsp grated Parmesan cheese. Serve with remaining cheese.