To prepare the asparagus, break the tough ends off. Cut off the tips and save together. Cut the stalks into 1 inch lengths and mix with the tomatoes.
Halve or quarter half of the cherry tomatoes. Toss with the balsamic vinegar, pitted chopped olives, and asparagus stalks. Set aside.
Heat the oil and butter in a large frying pan over medium high heat. (Or, heat a greased grill pan or barbecue to medium high.) Cook the shrimp until almost done, about 2 minutes each side, in batches if necessary. Set aside and keep warm.
On another burner make the warm tomato, asparagus and olive salad:.
Heat the oil and garlic in a large frying pan over medium heat; cook for about 2 minutes or until the garlic is fragrant.
Add the tomatoes, olives, asparagus, chili sauce, vinegar and salt and pepper. Cook, stirring occasionally, for about 8 minutes or until tomatoes are softened and the asparagus are crisp and bright.
Stir in the beans, parsley, shrimp, and asparagus tips and cook for about 2 minutes or until shrimp is done and asparagus tips are just soft.
Sprinkle with parmesan shavings and serve with hot rice.