Instructions

1. 1

   Rinse the rice and leave to soak for 10 minutes. Trim the ends of the asparagus then cut into 3-4 pieces per stem.

   
   

2. 2

   Melt the butter in a large pan and add the onion, garlic, thyme and spices and cook for 5 minutes until softened.

   
   

3. 3

   Add the rice and cook for a further minutes, then pour the boiling stock into the pan, cover with a piece of tin foil and palce on a tight-fitting lid. Cook over a low heat for 25-30 minutes.

   
   

4. 4

   Place the asparagus spears into the pan and cook for 5 minutes, season with salt and pepper then a squeeze of lemon juice. Sprinkle over the parsley.

   
   

Ingredients

• 250g basmati rice, or long grain rice
• 2 bunches British asparagus
• 30g unsalted butter
• 1 onion, diced
• 2 garlic cloves
• 3 sprigs fresh thyme
• 1 tsp cumin seeds
• 1 cinnamon stick
• 3 cloves
• 2 cardamom pods
• 700ml vegetable stock
• ½ lemon, juiced
• 3 tbsp flat leaf parsley, chopped

Serves 4

Total time required 50 mins

• Preparation time: 10 mins
• Cooking time: 40 mins