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Coat the inside of your slow cooker with a little cooking spray or a little vegetable oil.
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Place the onion, rice, 1 can (14 oz) broth and garlic in the slow cooker and stir to combine.
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Cover and cook on HIGH for 1 hour and 45 minutes (or 2.5 hours on LOW).
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Stir in the remaining broth, ½ cup of the cream and the asparagus.
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Cover and cook on HIGH an additional 20 minutes (or LOW for 40 minutes) until the asparagus is tender but still slightly crisp.
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Stir in the remaining ½ cup of cream, butter and the grated Asiago cheese and turn off the heat.
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Cover and let stand for 5 minutes.
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Fluff with a fork, garnish with added Asiago cheese If desired and serve warm.