Cook the rice in plenty of salted water. Meanwhile, cut the tomatoes in half, lay them in a baking tray covered with baking paper and season with oil, salt, pepper and fresh thyme. Place in the hot oven at 190° for 10/15 minutes. Now, cut the tips of the asparagus and blanch them quickly in hot water, drain and sauté them together with the shrimps in a non-stick pan with a little bit of oil. Drain the rice, sauté it in a pan with the shrimps and asparagus. Serve with cherry tomatoes and garnish with some fresh thyme leaves.

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