Heat a knob of butter in a large skillet and sautée the onion for 2 minutes, until softened but not browned.
Turn the heat up, add the rice and toast until translucent, about 2 minutes.
Pour in the wine, and let the alcohol evaporates, stirring once or twice.
Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed, and season to taste with salt and pepper. Cook for about 15 min.
While you cook the risotto, blanch the asparagus in a pot of lightly salted boiling water for about 3-4 mins. Drain under cool running water, pat dry and set aside.
When the risotto is almost ready, stir in the salmon meat and the fresh chopped parsley.
Take the pan off the heat and add a knob of butter and grated Parmesan in. Stir until you reach the perfect creamy consistency, add in the asparagus.
Sprinkle with freshly grated lemon zest and serve.