Finely chop the onion and lightly fry it with a drizzle of extra-virgin olive oil until it becomes golden. Add the rice and toast it until it becomes translucent, but without burning it. Add the asparagus which has been cut into small pieces (keep the asparagus tips to the side, as you will add them later), and finish the toasting. Pour the glass of white wine over the toasted rice and keep the flame high to ensure all the alcohol evaporates. Once the wine has evaporated, pour in a little broth and mix from time to time. About half-way through the cooking, add the asparagus tips and continue to pour small amounts of broth and mix.

Once it has finished cooking, mix in a little butter and parmesan. Set out on the plates and garnish with a dusting of freshly ground black pepper.