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Ingredients

• 3/4 lb thin asparagus
• 1/4 lb shell-on shrimp
• 5 c. water or possibly reserved asparagus stock
• 3 Tbsp. butter divided
• 1/2 c. chopped onion
• 1 1/2 c. Arborio rice
• 1/4 c. dry white wine
•     Salt to taste
• 2 Tbsp. grated Parmigiano-Reggiano
• 2 Tbsp. snipped chives

Description

Cut Off The Bottom 1 To 1 1/2 Inches Of The Asparagus Spears. Thinly Slice The Bottoms And Add In Them To A Large Saucepan Along With The Trimmings From The Chopped Onion. Shell…

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