Instructions:

Chop a shallot and sauté with olive oil in a saucepan. Shave the kernels off of a fresh corn cob and add it along with fresh asparagus. Throw in a cup of rice, add stock and bring to boil. Reduce to simmer, cover and let cook for 10-15 minutes or until done. Remove from heat. Add 1/2 stick of butter, some grated Parm or Romano, and serve!