Here is another good way to serve asparagus.
Cut about 1 cup of asparagus off at the bottom of the stalks. Place them in some water and cook them until softened, about 20 minutes. Save the asparagus water to use in the risotto.
Puree' the cooked asparagus in a food processor with a bit of water and set it aside.
This will be added later in the recipe.
Saute' a diced onion in a couple tablespoons of butter. Add 1 cup of arborio rice and stir for 2 minutes. Add 1 tsp. of salt and 1 tsp. of pepper.
Keep the asparagus water and about 5 cups of chicken stock on medium heat on a back burner. Add a ladle of stock to the rice and stir until it is absorbed, then add another ladle and stir until it is absorbed. Continue until you are down to the last ladle and taste it to see if it is done. It should be cooked through but still have a bit of a bite.
Add the fresh asparagus cut into 2 inch pieces. After 2 minutes stir in the asparagus puree'.
Add 1/2 cup of Parmesan cheese. Stir it all together, cover and set aside.
Saute' 6 diced garlic cloves in a few tablespoons of butter. Add some salt and pepper.
Saute' the shrimp until they turn pink.
Add some freshly diced parsley to the shrimp.
Serve the shrimp over the risotto with a bit of the butter sauce poured over it.