Directions

1. Place a pot with 3 cups of water on high heat to boil. Once the water boils, add rice, cover, and simmer for 10 minutes or according to package directions.
2. Heat a skillet over medium heat. Add enough water to cover the bottom of the skillet 1/2-inch deep. Add spinach and parsley leaves. Cook for about 2 minutes.
3. Drain and transfer leaves along with the basil, tomato, cashews, lime juice, salt and pepper, Parmesan cheese, one clove of garlic, and olive oil to a food processor.
4. Blend until well mixed. Set aside.
5. Slice asparagus spears into bite-sized pieces. Place them in a skillet filled with 1/2 inch of boiling water. Cook for 4-5 minutes or until tender.
6. Next, heat sesame oil in a skillet over medium heat. Add the second clove of garlic and shrimp, adding salt and pepper to taste.
7. Cook for 3-4 minutes or until shrimp is no longer pink. Remove from stove and mix in a bowl with the cooked rice.
8. Drain the asparagus and add to the bowl, topped with pesto. Stir gently and serve.