In blender, combine 1 cup asparagus and 1 cup chicken stock, process until smooth. You want to do this to infuse that wonderful asparagus flavor into your risotto. I medium saucepan, combine with remaining 3 cups of stock and simmer over low heat.
In a medium sized heavy bottom stockpot or dutch oven, saute onion and garlic in butter over medium high heat until lightly brown, 5-6 minutes.
Add rice and stir for 1 minute. You want rice to get slightly browned.
Add wine and stir until liquid is absorbed, approximately 2 minutes.
Add 1/2 cup of asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
Turn off heat. Add remaining asparagus, 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.
Top with microplaned pecorino romano cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.