Steam (or blanch) asparagus pieces until cooked but still crisp, about 5 minutes. Rinse with cold water, drain, and set aside.
Heat chicken broth in a medium saucepan on low heat, do not bring to a boil.
Warm extra virgin olive oil in a large saucepan over medium heat. Add diced onion and sauté until tender, about 3-5 minutes.
Stir in minced garlic and risotto rice, cooking until rice is slightly toasted, about 5-7 minutes.
Add apple cider vinegar, stirring constantly until most of the vinegar has evaporated, about 5 minutes.
Reduce heat to medium-low and slowly add warmed chicken broth, one cup at a time, allowing the liquid to absorb into the rice mixture. Continue cooking until rice is tender and mixture becomes creamy, stirring frequently, about 20-25 minutes.
Gently stir in steamed asparagus pieces and heat for an additional 2-3 minutes.
Remove from heat. Stir butter into rice mixture. Add lemon juice and grated cheese.
Gently fold in flaked Wild Planet Salmon and season with salt and pepper.
Top with a bit of chopped parsley and serve.