Steam asparagus over boiling water for 5 minutes. Rinse in cold water and chop. (Discard tough ends).
Heat olive oil in large saucepan over medium heat. Add onion. Cook 1-2 minutes, until translucent. Add garlic. Cook 1 minute.
Add rice and stir 2 minutes.
Add 1 cup stock. Simmer hard, stirring, until liquid is reduced by half to three-quarters and mixture thickens. Add rest of stock 1/2-1 cup at a time, stirring constantly. Cook until rice is cooked through and begins to clump (past the point you would normally cook risotto).
Remove from heat. Add butter, cheese, lemon juice, chopped asparagus, salt, & pepper. Stir until cheese melted.
Spread mixture on baking sheet. Allow cool.
Form into approximately 12 patties. Cover with breadcrumbs. Heat griddle to 250°. Cook until well-browned, turning 1-2 times while cooking.