Asparagus and Rice Sauté

This bright, deep sauté just might be an improvement on the your original rice dish. It's a versatile dish, but pairs particularly nicely with salmon croquettes.

2 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, finally chopped
6 cups long grain rice, cooked or par-cooked
1 bunch asparagus, cut into 1½" pieces, blanched
kosher or sea salt
black pepper, freshly ground
2 Tbsp. fresh dill, finely chopped

Heat a wok or large skillet over high heat. Once oil is hot, reduce heat to medium-high and add the oil and the onions; sauté until onions are translucent and soft, but not browned, 4-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the asparagus and sauté 2-3 minutes. Stir in the rice, season with salt and pepper, and sauté for another 4 minutes or so until all are well incorporated and the rice is heated through.

Remove the rice from the heat, toss in the dill and mix to incorporate as well. Taste and re-season as necessary.

Makes 6 servings, as a side dish.