Asparagus Risotto With A Poached Egg

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Ingredients

1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt &; pepper to taste
1 splash lemon juice
4 eggs