In a saucepan, bring the broth to a simmer over medium heat.
In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened about 3 minutes.
Add the Arborio rice and stir to coat with the oil. Cook for 1-2 minutes.
Add the white wine and stir until absorbed.
Add a ladleful of the hot broth to the skillet and constantly stir until the broth is absorbed. Repeat this process, adding one ladleful of broth at a time, stirring constantly until the rice is tender and creamy, but still slightly firm in the center, about 20-25 minutes.
Add the asparagus to the skillet during the last 5 minutes of cooking and continue to stir.
Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve hot and garnish with additional grated Parmesan cheese, if desired.