3/4 pound fresh asparagus
1/2 cup unsalted butter (1 stick)
1 cup finely minced yellow onion
4 cloves garlic (minced)
3 cups riso pasta, preferably De Cecco #74
5 cups chicken stock (hot)
1/2 cup dry white wine
12 ounces cooked crabmeat (drained)
1 1/2 cups grated Parmesan cheese (divided)
1/4 cup heavy (whipping) cream
  Salt and freshly ground black pepper (to taste)