Lemon-Asparagus Rice

1. 1

   Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes.

2. 2

   Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes.

3. 3

   Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

4. 4

   Meanwhile, slice off the tough ends of the asparagus stalks and discard them.

5. 5

   Cut the spears on a diagonal into 1-inch lengths.

6. 6

   Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer.

7. 7

   Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

8. 8

   Transfer the cooked rice to a serving bowl and toss in the asparagus.

9. 9

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.