In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for another 1-2 minutes. Add the rice and cook, stirring constantly, for about 2-3 minutes. Add the wine and cook until the liquid is absorbed. Add the broth, about ½ cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
Meanwhile, in a sauté pan, heat 2 tablespoons of olive oil. Sauté the asparagus until bright green and slightly tender, about 3-4 minutes.
Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper and stir in the parmesan. Serve immediately.