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1
Preheat oven to 425u00b0F. Rinse asparagus and place on a large baking sheet. Drizzle with 2 tablespoons olive oil, and 1 teaspoon each salt and pepper. Roast in oven for 20-25 minutes. Allow to cool then cut into bite size pieces. Set aside.
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2
Peal and devein shrimp. Sprinkle with a little bit of salt and pepper on both sides. Heat 1 teaspoon olive oil in pan over medium heat. Add shrimp and cook on both sides 1-2 minutes until pink. Allow shrimp to cool until easily touched, then cut into bite size pieces. Set aside.
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3
In a saucepan, warm the broth over low heat. Add the remaining 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in 1/2 cup of broth, stirring constantly until the broth is fully absorbed. Add another 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
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4
Remove from heat, and stir in butter, parmesan, asparagus, and shrimp. Season with salt and pepper to taste.
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5
Enjoy!
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6
(Recipe adapted from allrecipes.com)
