Yield: 6 servings. Zest and juice of 1 lemon ¼ cup rice wine vinegar 2 teaspoons Dijon mustard 3 teaspoons honey 1 teaspoon fine sea salt ½ teaspoon pepper ¼
Yield: 6 servings.
Zest and juice of 1 lemon
¼ cup rice wine vinegar
2 teaspoons Dijon mustard
3 teaspoons honey
1 teaspoon fine sea salt
½ teaspoon pepper
¼ cup extra-virgin olive oil
2 pounds asparagus
3 cups cooked brown rice
½ cup salted pistachios, shelled
⅓ cup thinly sliced green onions
1 cup packed fresh mint leaves, finely sliced
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.print it