Rice and Grilled Asparagus Salad Recipe

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Among salad recipes, this one is sure to please with its eclectic blend of ingredients that give it a decidedly Asian appearance and flavor.

Directions

Heat grill to medium.
Lay asparagus on a baking sheet along with peppers, skin side up.
Sprinkle all with olive oil.
Lay asparagus spears and peppers skin side down on grill.
Cover, grill asparagus until lightly browned and crisp tender. Grill peppers until skin is blackened all over, about 7 minutes.
Remove asparagus to cutting board and place peppers in paper bag. Let cool, then peel skins off.
Cut asparagus and peppers into bite size pieces.
In food processor or blender, combine 1/4 cup oil, orange juice, garlic, ginger, orange zest, honey and wasabi powder. Process until smooth. Set aside.
Cook rice according to package directions. Add salt to rice.
When cooked, transfer to large bowl.
Pour dressing over hot rice and let stand, stirring occasionally, until cool.
Add asparagus pieces, pepper and orange pieces. Stir to combine.
Line a serving platter with red leaf lettuce.
Spoon rice salad in center. Top with nuts if desired.
May need to season with salt. Serve at room temperature.
If made night before, you may need to add a couple tablespoons orange juice if it seems dry.

Container: large serving bowl, small sauté pan, grill

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving Size: cup

Servings: 4

Enter desired servings:

Ingredients

-		1 pound asparagus - trimmed
-		1/4 cup olive oil
-		1 yellow pepper, seeded, cut in half
-		1 red pepper, seeded, cut in half
-		1/4 cup orange juice - plus more if needed
-		1 clove garlic - chopped
-		2 tablespoons fresh ginger
-		2 tablespoons honey
-		1/2 orange - zested
-		1 orange - segmented and cut up
-		1/4 teaspoon wasabi powder
-		1 cup dry brown rice
-		3/4 teaspoon salt
-		1/3 cup mixed nuts, optional