Heat chicken broth in a small pot and keep warm. (I just leave it on the burner over low heat)
Melt 1 tablespoon of butter in a large skillet and cook shallots until they start to turn translucent.
Stir rice into the pan and cook for 1 minute. Stir in lemon juice and white wine vinegar. Simmer until evaporated, stirring the whole time.
Stir in chicken broth 1/2 cup at a time, continuing to stir, until it is absorbed.
Stir in the asparagus when you add your last 1/2 cup of broth.
When the last 1/2 cup is almost absorbed, add remaining 1 Tbsp of butter, parsley and Parmesan and stir to combine.