Peel the asparagus and cut crosswise into 3 cm pieces. Finely chop the onion, sauté in olive oil and half the butter. Stir in the asparagus, sauté briefly, pour in the wine and reduce. Add the rice and continue to cook while stirring. Gradually pour in the soup and cook the rice until al dente. Towards the end of the cooking time, mix in the Gorgonzola and season the risotto with salt, pepper and the remaining butter. Serve sprinkled with parsley.