Spring “Fried” Rice

Combine the rice and water in a small saucepan over medium heat, cover and bring to a boil. Partially uncover and reduce to a simmer, cooking until most of the water is absorbed. Stir with a wooden spoon, and continue cooking until the water is gone.

In the meantime, gently wash the asparagus, and slice into 1/4″ – 1/2″ thick disks. Separate the woody bottoms and tender tops.

Heat 1 tablespoon of the olive oil in a skillet over medium-low heat. Add the salt, onion, garlic and asparagus bottoms and cook, stirring occasionally, until the onions begin to brown and caramelize, about 10-15 minutes. Reduce heat to low until the rice is done.

Add the rice, asparagus and the remaining 2 teaspoons of olive oil to the skillet, and bring the heat back up to medium. Cook, stirring continually, until the asparagus tops soften and the rice starts to crisp. Remove from heat and stir in the chives.

Serve, topping with 1/2 to 1 teaspoon truffle oil and a sprinkle of coarse sea salt.