Spread out the asparagus pieces on a cookie sheet. Toss with salt, pepper, half the coconut oil and olive oil.
Broil about 6" from the element until very bright green with a few blistered places starting, about 5-7 minutes.
Set aside
In a heavy-bottomed sauce pan, melt the rest of the coconut oil and the butter.
Cook the minced shallots, onions and pancetta, along with some salt and pepper, until the pancetta is crispy and the onions and shallot have taken on some nice color.
Add the rice and cook, stirring, until the rice is translucent around the outside, about 3-4 minutes. You might need to add some more coconut oil, olive oil or butter.
Pour in the vinegar and cook until dry.
Add the chicken stock to cover the rice by about 3/4".
Bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes.
Add the peas and cook for an additional 3-4 minutes, until the rice is tender.
Taste and adjust seasonings as necessary.
Fold in the cooked asparagus, the zest and Parmesan.
