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Preheat oven to 400°F.
Rinse rice under cold water a couple times until the water is clear.
In a large pot, bring water to a boil. Add salt and butter, stir until butter is melted. Bring back to a boil, then stir in the rice. Bring to a low simmer, cover and cook for 15 minutes without opening the lid.
Remove rice from heat and let sit for 10 minutes with the lid still on.
Pat cod fillets dry, then combine melted butter, Old Bay, olive oil, lemon juice, and minced garlic. Brush the mixture evenly over the cod.
Trim the tough ends off the asparagus. In a bowl, combine melted butter, spices, minced garlic, and Parmigiano Reggiano cheese. Toss the asparagus in the mixture to coat.
Place the cod and asparagus on a baking sheet and bake for 15 minutes, flipping the asparagus halfway through.
Fluff the cooked rice with a fork.
Let the cod and asparagus rest for 10 minutes before serving. Top the asparagus with additional Parmigiano Reggiano if desired.