1 pound jumbo shrimp, peeled and deveined
Kosher salt and fresh ground pepper
2 large eggs, beaten
1/2 cup flour
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
Season shrimp with a pinch of salt and pepper. Put beaten eggs in a shallow bowl. Spread flour on a plate and season with another pinch of salt and pepper.
Heat olive oil and butter in a large skillet over medium heat until slightly sizzling. Dip shrimp in the flour, then in the eggs. Add the shrimp to the skillet and sauté until golden brown on each side.
When shrimp is cooked, remove them from the pan and set aside on a rack over paper towels.
Asparagus Risotto (Adapted from Mario Batali)
1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups chicken stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 medium shallot, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Kosher salt to taste
1/2 cup grated Parmesan cheese
1/2 of 1 lemon cut into 4 wedges
Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.
Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add shallot, stirring occasionally until it softens, 3 to 5 minutes.
Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.
After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy.
To plate, divide risotto into 4 large bowls and place shrimp on top. Garnish with lemon wedges.