Spring Asparagus & Rice Salad With Fresh Lime Dressing

• 1 cup Uncooked Basmati Rice
• 1 pound Asparagus, Trimmed And Cut Diagonally Into 1" Pieces.
• 1/4 cups Pine Nuts (Pignoli)
• 1/4 cups Extra Virgin Olive Oil, Mild Flavored
• 3 Tablespoons Fresh Lime Juice
• 1 teaspoon Grated Lime Zest
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Pepper, Freshly Ground
• 1/2 cups Trimmed Green Onions, Sliced Thin Diagonally
• 6 pieces Thick Curls Of Parmigiano-Reggiano Cheese

1. Cook rice in boiling salted water, covered, over medium low heat about 15 minutes, or until water is absorbed and rice is tender. Let stand uncovered until slightly cooled, and fluff with a fork.
2. Meanwhile, cook the asparagus pieces either in boiling water, or in a vegetable steamer set over simmering water. Cook for about 3 minutes or until crisp tender. Rinse the asparagus with cold water. Drain and cool.
3. Toast the pignoli in a small, heavy, dry skillet over low heat about 2 minutes, stirring constantly, until golden. Whisk together the oil, juice, zest, salt and pepper until blended in a large bowl. Add the rice, asparagus, and green onions to your dressing and toss to blend. Spoon into a large platter or shallow bowl. Sprinkle with the toasted pignolis and curls of parmesan cheese.
4. Notes: All elements can be prepared ahead and combined just before serving. Just be sure the rice and asparagus aren't refrigerator cold, as the salad is best at room temp (buffet perfect).
5. Caution: Keep a constant eye on the pine nuts when you are toasting them, or they WILL burn. I speak from experience that they will then be good for nothing if they are burned. Trust me, even the dog will not eat them.

basmati rice, olive oil, lime juice, salt, pepper, green onions, curls

Taken from tastykitchen.com/recipes/sidedishes/spring-asparagus-rice-salad-with-fresh-lime-dressing/ (may not work)