Rice, Asparagus and Hard Cooked Egg Salad with Lemon Dressing

This recipe comes from Marie Simmons, author of The Good Egg (Houghton Mifflin, 2000) among many other books.

For the best flavor and texture, use room temperature, freshly cooked rice in rice salad. Rice, pasta and other starches have a tendency to absorb and blot out flavors quickly, so if the salad sits for any length of time, make sure to taste and adjust the seasonings before serving.

Serves 6

2 cups short-grain white rice, such as Arborio
12 ounces asparagus, trimmed, cut into 1-inch lengths
1/2 cup olive oil, preferably one light in color and flavor
5 tablespoons lemon juice
1 teaspoon grated lemon zest
1 small garlic clove, pressed or very finely chopped
Coarse salt and freshly ground black pepper, to taste
1/2 cup thin lengthwise slices red onion
1/4 cup grated Parmigiano Reggiano (or any local, hard grating cheese)
6 large eggs, hard cooked and peeled
1/4 cup torn fresh basil leaves
Fresh basil leaves for garnish

1. Cook the rice in plenty of boiling salted (1 teaspoon) water in an uncovered saucepan until tender, about 15 minutes; drain and rinse with water.  Set aside.

2. Add 1 inch of water to a deep skillet or sauté pan, and bring to a boil.  Add the asparagus and a generous pinch of salt and cook, over medium heat, until the asparagus is crisp-tender, 3 to 5 minutes.  Drain and set aside.

3. In a large bowl, whisk the oil, lemon juice, lemon zest, garlic, salt and a grinding of black pepper until blended.  Add the rice, asparagus, red onion, and cheese.  Stir until blended.  Cut the eggs into quarters.  Carefully fold the eggs, basil and parsley into the salad.

4. Spoon into a large, deep platter or shallow bowl and garnish with the basil leaves.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.