Lemony Rice and Asparagus Salad
- 2 cups enriched white rice
- 4 cups water
- 1 bunch asparagus
- 2 tablespoons fresh dill
- ¼ cup olive oil
- ½ cup lemon juice
In a medium saucepan, bring rice and water to a boil.
Reduce heat, cover, and simmer 20 minutes, or until liquid is absorbed.
Let rice sit covered 5 minutes before fluffing with a fork.
While rice cooks, clean asparagus and remove tough ends.
Chop asparagus into 1-inch pieces.
Steam asparagus until bright and tender.
Combine olive oil and lemon juice in a lidded jar. Shake to combine.
Combine rice, asparagus, dill, and ½ cup of the dressing.
Chill before serving.
MAKES 4 CUPS (8 SERVINGS)
Calories: 241 | Fat: 7 g | Protein: 4 g | Fiber: 2 g
Asparagus, the Plant That Keeps on Giving
Asparagus is a perennial plant; it is a member of the lily family. Asparagus spears are the shoots that grow from a crown that is planted approximately three feet underground. Although the shoots or spears are not picked for the first three years, the same plant can produce spears for 15 to 20 years.