1
Adjust the oven rack to the center position, place an ovenproof serving dish on rack, and heat the oven to 200 degrees. In a large nonstick saute pan set over medium heat, heat 2 tablespoons of oil and 1 tablespoon of butter. Add the onion and cook until soft, about 5 minutes. Add the quinoa and cook, stirring constantly, until quinoa smells toasty, about 4 minutes. Add 2 3/4 cups of water and 1 teaspoon of salt, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is just tender, about 12 minutes. Off heat, sprinkle the asparagus over the quinoa, replace the cover, and set pan aside until quinoa has absorbed all of the liquid and the asparagus is tendercrisp, about 12 minutes. Add the lemon zest and juice, season with black pepper and additional salt, if desired, and stir. Transfer the quinoa to the warmed serving dish, spread it out to make a bed, and place in the oven to keep warm.
2
Wipe out the saute pan with a paper towel, add 1 tablespoon of oil, and set over high heat. When the oil just begins to smoke, add half of the shrimp and cook, without moving, until they begin to turn opaque, about 1 minute. Quickly turn the shrimp and cook until fully opaque, about 45 seconds longer, and transfer to a bowl. Add the remaining 1 tablespoon of oil to the pan, and repeat the process to cook the remaining shrimp. Add the remaining 2 tablespoons of butter to the pan, place over medium-low heat, and when the butter has melted, add the garlic and cook, stirring constantly, until fragrant, about 45 seconds. Add the wine and a pinch of cayenne and stir to blend. Return the shrimp and any accumulated juices to the pan, add the parsley, season with salt to taste, and stir to combine. Remove the serving dish from the oven, pour the shrimp and its juices over the bed of quinoa, and serve at once.
