In a medium saucepan, bring water to a boil; add asparagus which has been cleaned and trimmed. Bring to boil, cook 2 minutes. Drain and place in ice water. Chop asparagus into 1 inch pieces and set aside.

Bring broth to a simmer in a small saucepan. Heat oil in a Dutch oven or other saucepan with wide base. Add onion, saute about 5 minutes. Stir in Grano, white wine and garlic. Stir and cook until liquid is almost evaporated. Stire in broth. Cover; reduce heat and simmer 25 minutes. Add asparagus and salt, cook about 5 minutes and stir in cheese. Serve with additional cheese.