Copyright by Terese Allen
Asparagus deserves the royal treatment. Long, lean, and delicately flavored, it has an inherent grace that dignifies any dish, including this main-course salad of rice, ham and green onions. It tastes best at room temperature
3-4 tablespoons red wine vinegar
1-2 teaspoons minced garlic, mashed with a fork
1 1/2 tablespoons chopped fresh thyme (or 1 /2 teaspoons dried)
salt and pepper
3-4 tablespoons olive oil
1 1/2 cups raw white basmati rice
1 1/2 cups chopped, crisp-cooked asparagus
6-8 ounces Organic Prairie Hardwood Smoked Ham, diced
1/3 cup chopped green onions
1. Combine vinegar, garlic, thyme and salt and pepper to taste; whisk in oil.
2. Cook rice according to package directions; cool to warm temperature.
3. Toss rice and dressing in bowl. When cool, add remaining ingredients and adjust seasonings and other ingredient amounts to taste. Serve at room temperature.