Rice salads can make an entire meal and with all the vegetable varieties from your garden, local grocer or farmer’s market, the possibilities are endless.
| 1 CUP LONG-GRAIN RICE – uncooked | 1 LB ASPARAGUS – trimmed, peeled, steamed |
| ¼ CUP PIGNOLI or SLIVERED ALMONDS | ¼ CUP EXTRA VIRGIN OLIVE OIL |
| 3 TBS LEMON JUICE – freshly squeezed | 1 TSP LEMON ZEST |
| ½ TSP SALT | FRESHLY GROUND BLACK PEPPER |
| ½ CUP SCALLIONS – trimmed, diagonally cut, thin | PARMIGIANO or ROMANO CHEESE SHAVINGS – for topping |
Add the rice to 2 cups of lightly salted boiling water and stir until well blended. Cover and cook over medium-low heat until the water is absorbed, and the rice is tender. Uncover and let stand until cooled, then fluff with a fork.
In the meantime, cut the asparagus into 1 or 1 ½ – inch pieces. Cut on the diagonal. Place the cut asparagus in a vegetable steamer set over simmering water, steam covered just until tender but still crisp, just a few minutes. When done rinse in cold water to stop the cooking process, drain and let cool.
Toast the pignoli in a small skillet over low heat for just about 2-3 minutes, constantly skaking the pan, until they are golden.
Whisk together, oil, lemon juice, lemon zest, salt and pepper until well blended. Pour into a large bowl, add the rice, asparagus and scallions. Toss all to blend. Spoon into a large shallow bowl and sprinkle with the toasted pignoli and top with curls or shavings from your favorite cheese wedge.
BUON MANGIATA!
Ancora 
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