Lemon Asparagus Rice

I served this rice with my Favorite Easy Oven Baked Salmon, recipe to follow.

Ingredients

1 cup jasmine rice

1 1/2 cups water

1 pound fresh asparagus

4 tablespoons minced parsley

2 teaspoons lemon zest

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Rinse rice in a colander until water runs clear.  Bring water to a boil over high heat.

Add rice and 1/2 teaspoon salt.  Bring back to a boil and then lower the heat to the lowest setting.  Cover the pot and set a timer for 15 minutes.  Let the pot sit off the heat for 5 minutes.  Lift the cover and fluff with a fork.  *I have a rice cooker and used that for this recipe.

While rice is cooking, cut the asparagus stalks into 1" pieces.

Bring a medium saucepan of water to a boil.  Drop in the asparagus and cook for one minute.  Using a slotted spoon, remove the asparagus from the water and set aside.

When the rice is cooked, pour the rice into a large bowl.

Add asparagus, chopped parsley, lemon juice, lemon zest, and butter.

Toss with a spatula until combined.

Season with salt and pepper to taste.  Serve hot.