Lemony Rice & Asparagus Salad
Yields 4 cups
INGREDIENTS:
2 cups enriched white rice
4 cups water
1 bunch asparagus
2 tablespoons fresh dill
¼ cup olive oil
½ cup lemon juice
Save extra dressing for leftover rice salad. Overnight, the rice will absorb the dressing and will benefit from the extra flavor.
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″ pieces.
Steam asparagus until bright and tender.
Mince dill.
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.
Asparagus, a perennial plant, 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 fifteen to twenty years.
