In a 2-quart saucepan, heat the broth to simmering. Keep warm over low heat. Meanwhile, in a 12-inch nonstick skillet, heat 1/2 of the olive oil and 1/2 of the butter over medium heat.
Add the asparagus. Cook for 3 to 5 minutes or until crisp-tender, stirring frequently. Remove from the skillet
Add the remaining olive oil, butter, onion and garlic to skillet. Cook the onion for 2 minutes or until it starts to soften.
Stir in the rice. Cook and stir until the edges of the rice start to become translucent. Stir in the wine. Bring to a boil. Cook until the wine is evaporated.
Add 1 cup of the broth. Bring to a boil; reduce heat. Simmer until the liquid is absorbed, stirring frequently.
Continue adding the broth, 1/2 cup at a time, simmering and stirring until the liquid is absorbed. Add enough broth until the rice is al dente and the last addition of liquid has been completely absorbed (all of the broth might not be needed.)
Stir in the sour cream, asparagus and grated Parmesan cheese. Cook until any liquid is absorbed and the mixture is creamy. Sprinkle the shredded Parmesan cheese over each individual serving.