Susan Cusick, Great Lakes Energy

• 1 cup white long-grain rice, uncooked
• 1 pound asparagus, washed, trimmed and cut into 1-inch pieces
• 1/4 cup pine nuts (can be pre-toasted)
• 1/4 cup fresh lemon juice
• 1/4 cup + 1 tablespoon extra-virgin olive oil, divided
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions
• 1/4 cup freshly shredded parmesan cheese, for topping

Cook the rice according to package directions until tender, then remove from heat. Let stand uncovered to cool, and fluff with a fork. Meanwhile, in a large skillet, add 1 tablespoon olive oil over medium-high heat. Sauté the asparagus, stirring occasionally, until crisp-tender. Transfer to a bowl of cold water and drain; set aside. To a small dry skillet, toast the pine nuts (if untoasted) over medium heat until golden and fragrant, stirring often and watching closely to prevent burning. In a large bowl, whisk together the lemon juice, remaining 1/4 cup olive oil, salt, and black pepper until well blended. Add the cooled rice, asparagus, and green onions; toss gently to combine. Taste and adjust spices. Transfer the mixture to a low serving dish. Top with the toasted pine nuts and Parmesan cheese, and serve at room temperature.