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Cook asparagus tips in boiling salted water for 3 minutes or until tender but firm. Remove tips with a slotted spoon and rinse under cold water. Drain.
Cut remaining asparagus stalks in half and cook in the same boiling water until they are very tender. Drain stalks and reserve 1/3 cup of the cooking water.
Transfer stalks to the processor and puree stalks with the reserved cooking water. Work puree through a coarse sieve. There will be 2 cups approximately. Set aside.
Pour stock into a saucepan and bring to a simmer.
Heat oil in a large saucepan and add onion. Cook over low heat, stirring with a wooden spoon until the onion is soft and crystal clear. Stir in garlic and continue stirring for 2 minutes. Add in rice and stir until it is coated with the oil. Stir in wine and continue stirring until it is almost evaporated. Add 1 cup of hot stock and stir until liquid is absorbed. Continue adding stock stirring constantly until it is absorbed before adding more. After 17 minutes, when rice is almost done, add the asparagus puree.
Continue stirring until rice is tender but still firm. Stir in asparagus tips, mix and remove from the heat.
Add butter, parmesan cheese and mix well. Correct seasonings.
Serve.
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