Heat up the chicken broth.
Trim the asparagus and dice thinly leaving the tender and pretty tips of asparagus (about 4 cm).
On the bottom of a saucepan fry the tips of asparagus in a little oil for a few minutes, then set aside.
On medium heat sweat the onions in the rest of the oil on medium heat for a few minutes. Add diced asparagus and fry for a few more minutes.
Then add the rice, mix thoroughly and again fry for another minute.
Start gradually adding the broth – first add one ladle, mix and let the rice absorb the stock. Then add another ladle of broth and mix again. The whole process takes about 20 minutes, but taste the rice already on 16 minutes to make sure it will not be overcooked. You might not need all the broth.
Once you feel that the rice is almost done take it off the heat, mix in the cream and Parmesan, season to taste and cover with a lid for 5 minutes.
Serve in a bowl, add the asparagus tips on top and serve the tomatoes with basil as a side.