Preheat oven to 425 degrees.
Toss chopped asparagus with 1 tsp olive oil in a medium bowl. Season with salt and pepper. Spread asparagus out in an even layer on a rimmed baking sheet. Bake for 10 minutes, or until fork tender. Set aside.
In a large skillet over medium heat, heat 2 Tbsp butter. When hot add rice to the pan with the garlic. Stir and toast the rice, approximately 2 to 3 minutes.
Pour in wine and reduce heat to a simmer. Cook until the wine is absorbed. Add half go the chicken stock, stirring once, until absorbed, 8 to 10 minutes. Add remaining broth and simmer, stirring once, until rice is tender and creamy, about 8 to 10 minutes.
When the rice is cooked, stir in lemon juice, lemon zest, asparagus, salmon, cheese and remaining butter. Stir in parsley. Season with salt and pepper to taste. Serve immediately.