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    LEMON-ASPARAGUS RICE
    from "Recipes from Home" by David Page and Barbara Shinn

    Serve this dish as a meatless meal or alongside grilled salmon.

    Serves 2 as main dish or 4 as a side dish
    INGREDIENTS (CLICK TO BUY)

    1 tablespoon olive oil
    1/2 cup diced yellow onion (1/2-inch dice)
    1 1/2 cups long-grained white rice
    3 cups water
    2 tablespoons unsalted butter
    1 lemon slice (1 inch thick)
    1 teaspoon minced lemon zest
    1 pound fresh asparagus
    Kosher salt and freshly ground black pepper to taste

    Print recipe
    PREPARATION

    Heat the olive in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

    Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large nonreactive pot filled with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

    Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
     Medium
     
      Carolina Extra Long Grain White Rice - $6.19/ea
     5lb bag
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Asparagus - $3.49/ea
     Farm Fresh
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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