BROWN RICE SALAD WITH ASPARAGUS, GOAT CHEESE, AND LEMON

BROWN RICE SALAD WITH ASPARAGUS, 
GOAT CHEESE, AND LEMON

from Cooks Illustrated

While I am trying to cook more, it is a learning experience. FOR EXAMPLE: completely forgetting to put goat cheese in a goat cheese salad...

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 pound asparagus, trimmed
• Salt and pepper
• 2 1/2 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 1 recipe Brown Rice for Salad (see related content)
• 4 ounces goat cheese, crumbled (1 cup)
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

INSTRUCTIONS
1. Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.

2. Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

3. Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.