Thyme to try something new: Creamy Shrimp & Asparagus Quinoa Risotto

In my quest to eat healthier, I’ve prepared quinoa (pronounced keen-wa) many times, but not as a risotto. The high-protein grain from South America doesn’t have much flavor, so the chicken broth, cheese and herbs were a welcome addition, in this recipe from Poor Girl Eats Well (ingredients list at end of this post)
http://www.poorgirleatswell.com/2009/08/recipe-creamy-shrimp-asparagus-quinoa-risotto.html

I prefer asparagus cooked to the point of nearly soggy, so I roasted the spears in olive oil before slicing and adding them to the risotto.

Note to self #1: don’t wander away and forget about the risotto, stay in the kitchen while the liquid is soaking up in half-cup increments. 
Note #2: if using bullion for the broth, no need to add extra salt. 
Note #3: roasting extra asparagus is a good idea so people passing through the kitchen can help themselves to several spears before the meal is assembled!

The best praise is a request for seconds from other people at dinner, which makes this recipe a winner. I believe it turned out to be one of the tastiest meals I have ever prepared. I don't cook with thyme routinely, but certainly will again. Although this recipe did include other spices and flavors, I will keep the focus of each post on just one, for the purposes of working my way through the spice rack with a new recipe each week. What is your favorite food prepared with thyme?
1 c uncooked quinoa
5 c chicken or vegetable broth
1/2 c white wine
2 ½ T olive oil (or butter, if you prefer)
1 small yellow onion, diced
2 cloves garlic, minced
30-35 large frozen cooked shrimp, thawed
6 medium asparagus, cut into 3/4” long pieces
1/4 c shredded parmesan cheese
1/4 t dried tarragon
1/4 t dried thyme
Salt & pepper to taste