Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.
Recipe courtesy of Diane Seed's Top 100 Italian Rice Dishes (10 Speed Press, 2001)