Preheat oven to 425°F. Bring chicken broth to simmer in medium saucepan. Cover and remove from heat.
Heat 1 teaspoon olive oil in heavy medium saucepan over medium-high heat. Add 1 of the minced cloves of garlic, shallot and onion and sauté until light golden, about 5 minutes. Add rice and stir 1 minute. Add wine and stir until it evaporates, about 2 minutes. Add ½ cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, ½ cup at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more.
Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 teaspoon oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 15 minutes.
Mix grated Parmesan into risotto and season with salt and pepper. Plate risotto and arrange roasted asparagus on top. Dress with more grated parmesan, a little bit of good extra virgin olive oil and salt and pepper.