Pour 1 tbsp of oil in a pan, add shallots and garlic and gently cook on a low heat for 10 minutes
Make up the vegetable stock (with a stock cube) in a separate jug
Remove from heat and stir in the butter and parmesan
Plate up the risotto, add the rest of the Light Salmon pate on top along with the asparagus and garnish with the dill and a squeeze of lemon juice