Here's a lovely rice salad. If you can't get asparagus, I've heard that green beans also work well...
Asparagus, Egg and Arborio Rice Salad with Lemon Dressing
Serve this simple salad crowned with curls of Parmigiano-Reggiano. (Use a vegetable peeler to shave thick curls from a wedge of cheese.) Served with other salads as part of a buffet, it is a great party dish. The recipe can easily be doubled.
1 cup uncooked Arborio or other medium-grain white rice
1 pound asparagus, trimmed and cut into 1/2-inch diagonal pieces
2 large eggs
1 teaspoon olive oil
Pinch of kosher salt
1/4 cup pignoli (pine nuts)
1/4 cup extra virgin olive oil
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup thin diagonal sliced scallions (white and green parts)
Thick curls Parmigiano-Reggiano
1.\tHeat 2 cups water to a boil in a medium saucepan. Stir in the rice and 1 teaspoon salt; cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes. Let stand, uncovered, until cooled to room temperature.
2.\tPlace the asparagus in a vegetable steamer; cover and steam over simmering water until crisp-tender, about 3 minutes. Rinse the asparagus with cool water; drain and let cool.
3.\tWhisk the eggs, in a small bowl. Whisk in 1 tablespoon water, the olive oil, and salt. Heat a small skillet, preferably nonstick, over medium-low heat; add the eggs and cook, stirring gently with a rubber spatula, until scrambled into large clumps. Remove from the heat and set aside.
4.\tToast the pignoli in a small skillet over low heat, stirring constantly, until golden, about 2 minutes.
5.\tFor the dressing: Whisk the oil, lemon zest, lemon juice, garlic, salt and pepper to taste in a large bowl.
6.\tAdd the rice, asparagus, eggs, and scallions; fold together to blend. Spoon onto a large deep platter or shallow bowl. Sprinkle with the toasted pignoli and curls of Parmigiano-Reggiano.