1 large shallot, minced
1 cup mushrooms, chopped
2 tablespoons olive oil
1 cup brown rice
2 cups chicken broth
1 tablespoon tomato paste
1-pound of fresh asparagus
1/4 cup grated Parmesan cheese
Saute onion, mushrooms and rice. Heat stock and paste to boiling and add gradually. Cook partially covered.
Steam asparagus for 5-6 minutes and add just before serving.
Source: http://homecooking.about.com/library/archive/blv79.htm