Add the rice to a deep heavy-bottom pan and add water until it is an inch over the rice. Bring to the boil and simmer for approximately 30 minutes or until the rice is cooked and tender. Drain the excess water and keep the rice aside.
To make the puree, add the onion and olive oil in a pan and cook on low heat until the onions are translucent. Add the asparagus and cook for another 5 minutes.
Add the wine and salt and turn the heat up, boiling until most of the wine has evaporated.
Throw in the chives and water and blend the entire mix until you have a smooth puree.
Mix the rice and asparagus puree together and check for seasoning. Warm the mix up and ladle into serving bowl.
Sprinkle the sunflower seeds and the smoked paprika and scatter the cheese shavings and slices of salami.