Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes.
When you get to your last ladle of broth, add the asparagus. Continue to gently stir in the last amount of liquid. Taste the risotto. If it is the least bit crunchy, continue to stir in more broth. Do this until its consistency is creamy and the texture of the rice is delicate and soft.