Start by steaming the asparagus for about 15 minutes; they should stay a little crispy.
Cut off the tips and keep them aside.
Cut the stalks into chunks and place them in a saucepan with the onion browned in a little bit of oil.
Add the rice at this point and toast it.
Cook the rice, adding occasionally stock.
Meanwhile, crisp the bacon slices in a small frying pan without adding oil.
When the risotto is cooked, cream it with butter and cheese and add the asparagus tips that you had set aside. Top with the crispy bacon chips and serve hot.