1. Sauté the finely chopped shallots in the oil drained from the can of sardines.

2. When tender, add the asparagus cut into small pieces. Sauté about 3 minutes. Add the rice and fry for about 2 minutes. Lower the heat to a minimum and gradually add the broth, stirring constantly and letting it evaporate before adding more liquid.

3. When the rice is at the point of your preference, turn off the heat and stir in the parmesan. Serve with the Sardines and fresh herbs to taste.