Ingredients
- 1 Zest and juice of 1 lemon
- 1 1 1 cup rice wine vinegar
- 2 2 2 teaspoons Dijon mustard
- 3 3 3 teaspoons honey
- 1 1 1 teaspoon fine sea salt
- 1/2 1/2 1/2 teaspoon pepper
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 2 2 2 pounds asparagus
- 3 3 3 cups cooked brown rice
- 1/2 1/2 1/2 cup salted pistachios, shelled
- 1/3 1/3 1/3 cup thinly sliced green onions
- 1 1 1 cup packed fresh mint leaves, finely sliced
Preparation
Step 1
For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly. Set aside.
Trim 3 to 4 inches off the ends of the asparagus. Cut spears into 1-inch pieces, leaving the tips intact. Bring a large saucepan of salted water to a boil. Cook asparagus for 2 to 3 minutes, or just until crisp-tender. Remove from heat and strain into colander. Cover asparagus with ice to stop cooking process.
Once asparagus has cooled, add to a large bowl and combine with 3 cups cooked brown rice. Pour vinaigrette over rice and asparagus mixture and toss. Add pistachios, green onions, and fresh mint leaves. Add additional salt to taste. Serve at room temperature.