Prepare the asparagus by off the tough ends (about the last inch of the spear).
In a saucepan, the butter on medium heat. Add the finely chopped onion and for a few minutes until translucent. Add the rice and cook for 2 minutes more, until nicely coated.
While the onions are cooking, bring the stock to a in a saucepan.
Add the wine. Slowly stir, allowing the rice to the wine. Once the wine is almost completely absorbed, 1/2 cup of stock to the rice. to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. from heat.
Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. immediately.