From lemon to dill to asparagus, this rice salad is bursting with the flavors of spring.

Ingredients:

• 4 cups water
• 2 cups white rice
• 1 bunch asparagus
• 2 tablespoons chopped fresh dill
• 1/4 cup olive oil
• 1/2 cup lemon juice

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes, until the liquid is absorbed. Transfer the rice to a large bowl.
2. Meanwhile, trim the tough ends from the asparagus and cut into bite-sized pieces. Steam for about 5 minutes, or until tender.
3. Add the asparagus and dill to the rice.
4. In a small bowl, whisk together the olive oil and lemon juice. Pour over the rice mixture and stir to combine.