Bring 6 1/2 cups water and 1/2 teaspoon salt to a boil in a 3 1/2-quart saucepan. Add asparagus pieces, and cook 4 minutes. Remove asparagus with a slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.
Sauté diced onion in hot oil in a large Dutch oven over medium heat 6 minutes or until tender and golden.
Add 1 1/2 cups rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup reserved hot asparagus broth. Cook, stirring constantly, until liquid is absorbed.
Repeat procedure with remaining hot broth, 1/2 cup at a time (cooking time is about 20 minutes). Add shrimp and asparagus pieces, and cook, stirring constantly, 3 minutes or just until shrimp turn pink. Remove from heat; stir in salt and pepper. Serve immediately.
I have made this recipe several times and it is so simple and delicious. I love that it uses the asparagus broth for the flavor. I don't change a thing and it is a hit at my house. It turns out the most creamy when you are standing there and stirring it constantly, making sure the liquid is completely absorbed before you add more.
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