In a saucepan, bring the stock to a boil, and reduce to a simmer.  Trim the asparagus to about 6″ or so.  Slice the spears crosswise, on the bias, into thin little ovals, 1/8″ thick.  Reserve.

Place the pine nuts in a large, dry skillet, and toast over medium heat, stirring frequently, until golden brown, about 5 minutes.  Watch carefully.  When done, toss the nuts in a bowl so they stop browning.

In a broad heavy pot (not aluminum) melt the butter over medium heat.  Add the onion, and cook covered until tender but not browned, 4-5 minutes.

Add the rice to the onion in the pot and still cooking stir for a minute or so, to coat the grains of rice with butter.

Add the rest of the stock in 1-cup amounts cooking and stirring frequently, until each cup is absorbed, and until you have added a total of 4-5 cups of stock.  The rice at this point should be tender, but still toothy.

Cooking the asparagus:  Between additions of stock, heat the olive oil in a large skillet over medium heat.  Add the little ovals and garlic, and saute for about 1 minute until tender.  Remove the skillet from the heat and stir in the pine nuts, and season with salt & pepper to taste.  Remember to keep an eye on the risotto, adding broth and stirring.

When the last of the stock has been absorbed in the risotto, stir in the cream and the cheese.  Stir in the asparagus and pine nuts.  Serve!

A real crowd pleaser!