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1
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast in a 350u00b0 oven for 5 to 10 minutes.
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2
In a small glass or stainless-steel bowl, using a fork, stir together the vinegar, garlic, lemon juice, mustard, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir in the oil.
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3
In a large pot of boiling, salted water, cook the rice until almost tender, about 10 minutes. Add the asparagus and cook until it and the rice are both done, about 5 minutes longer. Drain, rinse with cold water, and drain again. Transfer to a large glass or stainless-steel bowl.
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4
Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 8 minutes. Remove the chicken, let cool slightly, and then cut into 1/2-inch chunks. Add to the rice and asparagus.
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5
Add the tomato and red onion to the rice and then toss the salad with the dressing. Stir in the pine nuts just before serving.
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6
Wine Recommendation: Vinegar and asparagus are hard to match with wine, but sauvignon blanc can handle both. Look for one from Friuli, Alto Adige, or Collio.
