Rice, Asparagus And Fennel

• 3/4 cup long-grain rice
• 12 large asparagus
• 1 small bulb fennel (1/2 cup chopped)
• 1 teaspoon olive oil
• 1 bunch chives (1/4 cup chopped)
• 1 large clove garlic
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Combine rice and 1 1/2 cups water in heavy-bottomed saucepan.
2. Bring to boil.
3. Reduce heat, and simmer, covered, until rice is cooked and water has been absorbed, a total of 17 minutes.
4. Wash asparagus, and trim by breaking the stem at the point where the tender part meets the woody part.
5. Discard woody part.
6. Cut the asparagus just below the heads, and then cut the remainder of the stem on the diagonal into 1/2-inch pieces.
7. Wash and trim fennel, and cut into small pieces.
8. Heat oil in nonstick pan, and saute asparagus and fennel until it is tender, 5 to 7 minutes, depending on size of asparagus.
9. Wash, dry and chop chives; mince garlic; add chives and garlic to asparagus.
10. When ingredients are tender, stir into rice as it cooks.
11. Season with salt and pepper, and serve.

longgrain rice, asparagus, fennel, olive oil, chives, clove garlic, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11893 (may not work)