Wash and drain wild rice. Place in a medium sized pan together with 2 cups (480ml) water Bring it to a boil. Reduce heat and let it simmer for 45 minutes. Remove and drain excess water. Set aside.
In another pan, heat olive oil. Sauté onion, carrots, and celery until tender, about 3 minutes. Stir in brown rice. Add chicken stock. Bring to a boil. Add salt and pepper. Reduce heat and simmer for about 15 to 20 minutes or until all water is absorbed by rice. Reduce heat to the lowest setting and continue to cook for 5 minutes. Remove and set aside.
While the wild rice and brown rice are cooking, bring a medium pot of water to boil. Cook shrimp in lightly salted water for about 2 to 3 minutes. Remove and set aside. Cook asparagus for 1 to 2 minutes. Drain and plunge in cold water to stop cooking. Remove and set aside.
In a small bowl, combine all dressing ingredients. Wild rice and brown rice should be done by now. Put both kinds of rice, shrimp, and asparagus in a big bowl. Stir in dressing. Toss to combine.