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Break the tips off the asparagus and set aside, then snap off or use a peeler to pare away the tough ends of the remaining spears, and cut the trimmed stalks into 2-3mm rounds.
If you wish, boil the ends or trimmings in a litre and a half of water to make a light stock – water is fine, too.
In a heavy-based pan, warm the butter and olive oil until the butter foams.
Add the shallots and a pinch of salt, fry gently for a few minutes, then add the asparagus rounds and peas, and stir for a few minutes, so everything glistens.
Add the rice and another pinch of salt, stir again, then add the water or stock.
Leave it to come to a boil, then turn down to a simmer and cook, stirring occasionally, for 20 minutes.
Five minutes before the end of cooking, remove a third of the soup, blend this until smooth, then return it to the pan along with the asparagus tips (sliced in half if thick).
By the end of the cooking, the consistency should be dense but still soupy, so add a little more water if required.
Serve with grated parmesan and olive oil on the side for those who want some.