Rice, Asparagus and Cucumber Salad

• 1 3/4 cups water
• 1 cup long-grain white rice
• 1 pound asparagus, trimmed, cut into 1-inch pieces
• 1 1/2 cups diced English hothouse cucumber
• 3 green onions, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1 tablespoon white wine vinegar
• 1/2 teaspoon dry mustard
• 2 1/2 tablespoons vegetable oil
• 1/4 cup chopped fresh dill
• Butter lettuce and fresh dill sprigs

1. Bring 1 3/4 cups water to boil in medium saucepan.
2. Add rice; return to boil.
3. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes.
4. Fluff with fork; transfer to bowl.
5. Cool to room temperature.
6. Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
7. Drain.
8. Rinse with cold water to cool; drain well.
9. Add asparagus, cucumber and green onions to rice.
10. Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl.
11. Gradually mix in oil.
12. Add chopped dill.
13. (Can be made 1 day ahead.
14. Cover salad and dressing separately; chill.)
15. Mix dressing into salad.
16. Season with salt and pepper.
17. Line large bowl with lettuce.
18. Mound salad in bowl.
19. Garnish with dill sprigs.

water, longgrain white rice, hothouse cucumber, green onions, mustard, sugar, white wine vinegar, dry mustard, vegetable oil, dill, butter

Taken from www.epicurious.com/recipes/food/views/rice-asparagus-and-cucumber-salad-1788 (may not work)