Ingredients

• 1 cup basmati rice
• 1 cup chicken stock
• 1 cup water
• 1/2 teaspoon salt
• 1 garlic clove
• 3/4 lb asparagus
• 1/2 teaspoon orange zest

Instructions

1. Rince rice under running water until water runs clear.

2. Bring chicken stock, salt, water and garlic clove to boil in a large saucepan.

3. Add rice and return to boil, stirring lightly.

4. Cover, reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed.

5. Clean and slice on a bias the asparagus into 1/2 inch pieces.

6. Remove sauce pan from heat, immediately add asparagus and orange zest.

7. Cover and allow asparagus to steam while rice cools about 5-8 minutes.

8. Serve immediately.