Spring Asparagus & Rice Salad with Fresh Lime Dressing

Cook rice in boiling salted water, covered, over medium low heat about 15 minutes, or until water is absorbed and rice is tender. Let stand uncovered until slightly cooled, and fluff with a fork.

Meanwhile, cook the asparagus pieces either in boiling water, or in a vegetable steamer set over simmering water. Cook for about 3 minutes or until crisp tender. Rinse the asparagus with cold water. Drain and cool.

Toast the pignoli in a small, heavy, dry skillet over low heat about 2 minutes, stirring constantly, until golden. Whisk together the oil, juice, zest, salt and pepper until blended in a large bowl. Add the rice, asparagus, and green onions to your dressing and toss to blend. Spoon into a large platter or shallow bowl. Sprinkle with the toasted pignolis and curls of parmesan cheese.

Notes: All elements can be prepared ahead and combined just before serving. Just be sure the rice and asparagus aren’t refrigerator cold, as the salad is best at room temp (buffet perfect).

Caution: Keep a constant eye on the pine nuts when you are toasting them, or they WILL burn. I speak from experience that they will then be good for nothing if they are burned. Trust me, even the dog will not eat them.