Risotto with Shrimp and Asparagus

Rinse both sorts of asparagus. For white asparagus, peel outer layers and trim tough ends. For green asparagus, peel lower thirds of stalks. In a large pot, boil about 1.5 liters (approximately 6 cups) of water. Season with 1-2 teaspoons of salt, add sugar and lemon juice. Boil white asparagus for about 8 minutes, add green asparagus during the last 4 minutes. Remove and cool. Cut asparagus tips and stalks into 2 cm (approximately 3/4 inch) long pieces.

Peel and finely chop onion and garlic. Heat 2 tablespoons of oil and sauté. Add rice and saute until translucent. Add wine and cook, stirring, until wine is absorbed. Add some of asparagus water until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add asparagus water in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Meanwhile, rinse tarragon and mint, shake dry and pluck off leaves. Coarsely chop half of herbs. Rinse shrimp and peel, leaving tails intact. With a small knife, devein and rinse again.

Add asparagus into rice 5 minutes before the of end of cooking.