Melt the butter in the pan and add the onions on medium-low heat.
Cook for 4 minutes, then add the garlic.
Cook for 1 minute, then add the rice.
Stir until well coated.
Add 1/2 cup of stock to the rice, stirring until absorbed.
Then add the asparagus.
Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
(Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.
