First, clean the asparagus. To remove the tough ends, snap them by hand—they will break exactly where the stalk becomes tender. Cut the stalks into pieces, leaving the tips whole. Sauté the pieces in a pan with a drizzle of olive oil and a little water. Cover and cook, adding more water as needed. Once tender, blend the stalks with salt, reserving the tips for garnish.

For the shell reduction (bisque), use chopped celery (or other aromatic vegetables if available) and sauté in olive oil. Add the shrimp shells (reserve a couple of shrimp with tails on for decoration) and crush them well with a spoon. Stir in a tablespoon of tomato paste and cover with hot water. After 10 minutes, turn off the heat and blend everything. Strain the mixture, then reduce the strained liquid in a small saucepan until concentrated.

Toast the rice in a dry saucepan until the grains turn translucent. Deglaze with white wine. Gradually add boiling water, stirring constantly. Halfway through cooking, add the asparagus purée. Two minutes before the rice is done, add the shrimp, finely chopped with a knife. Remove from heat and stir in plenty of extra virgin olive oil to finish.