Instructions:In a medium saucepan bring the stock to a simmer over medium-high heat.In a large skillet warm the olive oil over medium heat. Add the pancetta and cook until crisp. Add the onion and sauté until translucent, about 2-3 minutes. Stir in the garlic and sauté for an additional minute.Add in the rice and cook for 2 minutes until the rice is toasted and coated. (You will smell popcorn!)Add the wine to deglaze the pan, this takes about 1 minute or you will know it is done because most of the wine will have evaporated.Using a ladle add 1 ½ cups of hot chicken stock (or enough to cover the rice, depending on the size of pan you are using); simmer over medium- high heat until all the liquid is absorbed. Repeat an additional 3-4 time. On the last ladle of chicken stock add in the asparagus.Once the rice is cooked to your liking or al dente, turn off the heat and add the Parmigiano Reggiano, the mascarpone and the butter. Stir until the butter has melted and the rice mixture is creamy. Season with salt and pepper.Serve it up in a large dinner dish flatten out the risotto (just like they traditionally do in Italy) and then garnish with the parsley and chives. Serve immediately.