Put the 3 cups of chicken broth in a sauce pan and let it start to get warm. Cut the chicken into 1 inch pieces and brown in 1 Tbsp olive oil until golden brown. Chop the half onion and add to the skillet and continue cooking until the onion starts to get soft. Add the garlic and stir for a minute or so. Add the rice and let it toast for a minute or so, then add the white wine. At this point you want to add a couple of ladles of broth to the rice mixture and let it simmer gently until almost all of the liquid is absorbed, then add another couple of ladles of broth. Continue this process until you get down to about 2 ladles of broth. This is when you want to add the asparagus and continue cooking. When almost all of the liquid is absorbed give it a taste to make sure the rice has finshed cooking, if not add more liquid. When the rice is tender add the peas, corn, fresh herbs and let it heat through. Right before serving add the parmesan cheese.