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Bring salted water to boil in a large sauté pan.
Wash the asparagus and snap off the tough bottoms. Cut into 2-inch pieces, separating the tips and the stalks. Prepare an ice bath in a large bowl.
Boil stalks for 2 minutes and remove with a slotted spoon. Immediately transfer to ice bath for 1 minute. Remove and set aside. Repeat the process with the asparagus tips, although boil for 1 minute. Keep the cooking water.
Add asparagus stalks and a few tablespoons of water to a blender of food processor and blend until smooth.
Keep garlic broth warm in a saucepan. Add oil and butter to a large heavy-bottom pot over medium heat. When butter is melted and bubbly, add onion and garlic. Cook until onion is translucent and soft, about 5 minutes.
Add rice and stir to coat. Next add the wine and cook, mixing continuously, until fully absorbed.
Add one ladle or cup of broth at a time, allowing the liquid to absorb before adding more. Constantly stir the rice, cooking about 20-25 minutes, until al dente.
Add asparagus puree, lemon zest, Parmigiano and salt and lemon juice to taste.
Divide rice among bowls and top with asparagus stalks and any additional greens or any additional farmers market veggies such as sautéed baby turnips, radishes, pea shoots, microgreens or lightly sautéed garlic scapes.