Lemony Rice & Asparagus Salad

Lemony Rice Asparagus

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


  • 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.

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Asparagus Fried Rice

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I more aptly call this recipe “picky preschooler fried rice” because it has only three ingredients – asparagus, rice, and soy sauce. Older kids and adults might like a few additions: Add a teaspoon each of garlic and fresh ginger to the mix while it cooks, and a drizzle of sesame oil at serving time.


  • 1 tablespoon olive oil
  • 1 bunch asparagus
  • 2 cups cooked and cooled white rice
  • 2 tablespoons soy sauce
  1. Heat the olive oil in a large skillet over medium heat.
  2. Chop the asparagus and add to the pan; cook for 4 minutes.
  3. Stir in the rice and soy sauce; cook for a final few minutes, until warmed through.

Crispy Asparagus Fries

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After I prepared this dish, my son turned and told me he prefers “regular asparagus” – simply roasted in a little olive oil that is! But for those of you whose kids might like a change of pace, crisp asparagus stalks become almost like french fries in a few simple steps!

Set out three bowls on the counter: the first with a layer of flour, the second with 4 Ener-G eggs, and the third with a mix of panko and vegan Parmesan sprinkles.

Wash and trim one bunch of asparagus. Dip the spears in all three bowls, starting with the flour, followed by the Ener-G eggs, and ending in the panko mixture. Transfer to a baking sheet lined with parchment paper.

Bake at 450 degrees F for 10 minutes, until crisp.

Bacon-Asparagus Hash

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My son loves asparagus – so much so that I don’t tell him I’m making it ahead of time, or he’ll throw a tantrum while it cooks #veganproblems. I delighted him the other day with not one but two of his favorite foods, adding vegan bacon slices into this easy side dish. My favorite brand for little kids is Lightlife, which has a mild flavor. For a smokier, more intense bacon dish, try this with Tofurky’s maple bacon tempeh.


  • 1 tablespoon olive oil
  • 1 pound asparagus, trimmed and chopped
  • 2 Lightlife bacon slices, finely chopped
  1. Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 10 minutes.
  2. Halfway through cooking, add the bacon, stirring frequently until the asparagus is tender and the bacon is crisp.