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Wash the asparagus, remove the tough end and cut the stalks into rounds, leaving the tips whole.
Steam the tips (4-5 minutes if they are thin, 6-7 minutes if they are thicker). They should remain slightly crisp, not soft. Steaming better preserves fragrance, color and delicacy. In the absence of a steamer or equivalent, blanch the tips in salted water for 3-4 minutes. Immediately afterwards, pass them 30 seconds in water and ice to stop cooking and keep them bright green. Set them aside.
In a saucepan, brown the chopped onion with a little oil and half the butter. Add the chopped stalks and let them season for a few minutes.
Blend some of the asparagus and keep it aside.
Pour the rice into the saucepan and toast it for 1-2 minutes while stirring. Add the white wine and let it evaporate.
Add the hot broth a little at a time, stirring often. Then add the whipped asparagus to make the risotto creamier. After about 10 minutes, incorporate the asparagus tips.
Cook for about 15-18 minutes in total, until the rice is ready according to the desired degree of cooking.
With the heat off, add the remaining butter and Parmesan cheese for the mantecatura. Stir until creamy, taking care not to break up the asparagus tips.
Adjust salt and pepper and serve immediately.