Green Rice With Asparagus

• 1/2 Poblano Chile, Seeds Removed
• 1 cup Fresh Cilantro Leaves
• 1 clove Garlic
• 1/2 teaspoons Finely Grated Lime Zest
• 2 Tablespoons Butter
• 1 cup Long Grain Rice
• 2 cups Chicken Broth
• Salt As Needed
• 1/2 pounds Asparagus Spears, Ends Trimmed, Then Cut Into 11/2-inch Pieces

1. Place a large pot of water over high heat and add 1 tablespoon of salt. Fill a large bowl with ice water.
2. While water is coming to a boil, place poblano, cilantro, garlic, and lime zest in a small food processor and blend until finely chopped. Set aside.
3. Place a large saucepan over medium heat. Add butter, followed by rice, and cook until rice grains turn white and opaque, about 4 minutes. Add broth, followed by the chopped green mixture.
4. Season with enough salt for the broth to taste slightly too salty. This will ensure there is enough salt for the broth and the rice. Cover and cook rice for 15 minutes.
5. While rice is cooking, blanch asparagus. Add asparagus pieces to boiling water and cook uncovered until just tender, about 4 minutes. Drain asparagus, then transfer to ice water. Allow asparagus to cool completely, then drain and set aside.
6. After 15 minutes of cooking, rice will be done. Add blanched asparagus, remove from heat, cover and allow to sit for 5 minutes more. Fluff rice with a fork and serve.

fresh cilantro, clove garlic, butter, rice, chicken broth, salt

Taken from tastykitchen.com/recipes/sidedishes/green-rice-with-asparagus/ (may not work)