Wash the asparagus and cut off the hard end. Cut the onion and the garlic.
Fry the garlic and onion in a pan with olive oil on a low heat until starting to turn transparent. Pour in the wine.
Next, add the rice and start to stir everything well with a wooden spoon. Season.
Add the stock, starting with two cups, and keep stirring, on a high heat so that the liquid is absorbed.
Continue stirring and adding more stock as the rice needs it.
While the rice cooks, put the asparagus in a pot of boiling water for one minute, then remove and put in a bowl with ice and water to cool. This way, they will be glossy and crunchy. Cut the asparagus into half inch pieces and add to the risotto, keeping the tips for decoration.
Keep stirring everything and add the parmesan cheese and the butter, which will give the dish great flavor.
Finally, grate a little lemon/lime and sprinkle on top.