First, to "parboil" is to partially cook vegetables in boiling water. So when you parboil the asparagus, cook them in the boiling water for no more than 2 minutes, then immediately strain and rinse with cold water so they don't continue to cook, and set aside.
In a large sauce pan, over medium heat, add broth. Bring to a simmer (just before boiling), then turn heat down to low.
In a separate large sauce pan, heat ghee over medium heat. Add onion and cook until translucent - 2 to 3 minutes.
Add rice and stir constantly to ensure all grains are evenly coated in oil, sauté for another 2 to 3 minutes.
Add white wine to pan, continue to stir and cook until wine is fully absorbed.
Then begin to add broth, one ladleful at a time. Stir continuously between each ladleful, and only once the broth is mostly absorbed do you add the next bit of broth.
Once you're down to the last couple cups of broth, and the rice is slightly tender and still slightly firm to the bite with a creamy consistency, add the asparagus with the next couple ladlefuls of broth and be sure to reserve 1/2 a cup of broth.
Turn heat down to low and cook for 3 to 5 minutes or until broth is mostly absorbed and asparagus is heated through. Then ad remaining ingredients: reserved broth, butter, Parmesan, and season with salt and pepper to taste.
Serve immediately and enjoy!