Preheat oven to 400, OR you can keep on stove if you want to skip the oven (especially in the summer!).
In dutch oven, warm 2 tbsp oil and add leeks. Cook til soft, stirring occasionally, about 8 minutes. Add in the thyme, garlic and a pinch or two of salt and cook 1 minute. Add rice and stir, until lightly toasted, 2-3 minutes. Add in the wine and cook for another minute. Add in 3 cups of the chicken broth and increase the heat and simmer. (Here is where you can either transfer to oven, or keep on stove.) Cover, and bake or simmer 25-30 minutes; give it a stir about halfway through. Cook until rice is tender and liquid has been absorbed.
Coat asparagus with a bit of oil, salt and pepper. Grill the asparagus, turning occasionally, about 8 minutes. They will still be slightly firm. Remove from grill pan and cut on a bias into small pieces. Stir 1 1/4 cups of the chicken broth into the risotto, then add in cheese, butter asparagus and salt and pepper to taste.