Dish of the month Asparagus lemon rice

Ingredients tbsp vegetable oil

1 onion, finely chopped

1 celery stick, finely chopped

1 small leek, finely chopped

3 garlic cloves, finely chopped

500g trimmed asparagus

250g cooked rice (125g dry weight)

Grated zest and juice 1 lemon

Method

1. Heat one tablespoon of the oil in a large saucepan over a medium heat. Add the onion, celery and leek. Cover the pan with a lid and gently cook for 10 minutes to soften the vegetables. Add the garlic and cook for a further two minutes.

2. Meanwhile, toss the asparagus in the remaining tablespoon of oil and a pinch of salt.

3. Heat a griddle pan over a medium-high heat and grill the asparagus for about five minutes, turning once, until lightly coloured and tender. Remove from the heat and cut each spear into four or five even-size pieces.

4. Add the rice to the onion pan along with 100ml of stock made from the asparagus trimming. Stir well but gently to reheat.

5. Add the asparagus and the lemon juice along with freshly ground black pepper. Stir to combine.

6. When the rice is cooked through and piping hot, add the lemon zest. Finish with a drizzle of aged balsamic and some grated parmesan.

Note: Cook and serve the rice on the same day or store in the fridge for no more than 24 hours. Reheat thoroughly. Cooked rice can cause food poisoning.