1 pound asparagus, trimmed and cut into 3/4-inch pieces
1 3/4 cups fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 teaspoon kosher salt
1/4 cup 1/3-less-fat cream cheese
1/2 teaspoon freshly ground black pepper
1 ounce shaved Parmesan cheese
2 tablespoons chopped fresh thyme