Asparagus and Minty Rice Salad
175g/6oz/¾ cup basmati rice
1 red onion, finely diced
grated zest and juice of 2 lemons
2 tbsp olive oil
small bunch of fresh mint, roughly chopped
225g/8oz baby asparagus
salt and ground black pepper
1 Cook the rice according to the pack instructions. When cooked, spread the rice out on a baking sheet to cool quickly. When cool, transfer to a large bowl.
2 Stir the red onion, lemon zest and juice, oil and mint into the rice with a fork separating the grains.
3 Bring a large pan of lightly salted water to the boil. Add the asparagus and cook for 3–4 minutes until tender. Drain and refresh in a bowl of cold water.
4 Drain and stir into the rice, then serve immediately.