Cut off the tough ends of the asparagus and cut into 3/4 inch pieces. Do not cut the tips. Blanch them in boiling water for 2 to 3 minutes. Remove from the water a place immediately in ice water. After a minute, remove from water, drain and pat dry.
Saute shrimp quickly in 1/2 tablespoon of butter, 1/2 tablspoon olive oil and lemon juice, until they begin to turn pink. Remove from pan and set aside.
In 3 qt sauce pan melt 2 tablspoons of the butter over a medium heat. Add onions and cook for 2 or 3 minutes. Add rice and cook another 3 or 4 minutes. Add wine and salt. Stir to combine.
Add 2 cups of hot chicken broth. Cook over low to medium heat until absorbed, 5 or 6 minutes. Continued adding hot chicken broth, 1 cup at a time. Allowing it to absorb before adding the next cup. This should take from about 15 to 20 minutes.
When rice becomes thick and creamy, yet still firm, add the asparagus and shrimp and cook another 2 or 3 minutes, stirring to combine.
Remove from heat and stir in remaining 1/2 tablespoon of butter along with Parmesan cheese. Serve immediately.All you need to compliment this dish is simple green salad.