Pecan-Lemon Rice Pilaf with Roasted Asparagus

TOASTED NUTS BRING OUT the nutty subtleties of rice—together they are one of my favorite flavor combinations. For this delicately flavored pilaf, only the most neutral-tasting broth will do. If you do not want to use chicken broth, then use water—most vegetable broths are just too assertive in flavor.

SERVES: 4 TO 6

INGREDIENTS:

• 1 pound asparagus (12 to 16 medium-thick spears), bottoms trimmed and cut into 1½-inch pieces
• 4 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 1 cup pecan pieces
• 1½ cups basmati or other long-grain white rice
• 1 shallot, minced
• 1 garlic clove, minced
• 2¾ cups high-quality neutral-tasting chicken broth or water
• 1 teaspoon grated lemon zest
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. In a medium-size bowl, toss the asparagus with 2 tablespoons of the oil and 1 tablespoon of the lemon juice. Season with salt and pepper to taste. Arrange in a single layer on a rimmed baking sheet. Spread out the pecans on a separate baking sheet.
3. Place the baking sheets side by side in the oven. Roast the pecans for 7 to 10 minutes, until fragrant and slightly colored. Roast the asparagus for about 15 minutes, until tender and lightly browned, shaking the pan occasionally for even cooking. (If the baking sheets do not fit side by side, place the pecans on the middle rack and the asparagus on the bottom rack, then transfer the asparagus to the middle rack when the pecans are done.)
4. Meanwhile, place the rice in a colander and rinse under cold running water until the water runs clear. Drain.
5. Heat the remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add the shallot and garlic and sauté for about 2 minutes, until softened. Add the rice and sauté until the rice appears toasted and dry, 3 to 5 minutes. Stir in the broth or water, the remaining 2 tablespoons lemon juice, and the lemon zest. Cover, bring to a boil, reduce the heat to medium, and boil gently for 12 to 15 minutes, until the broth is absorbed and the rice is tender.
6. Fluff the rice with a fork. Stir in the asparagus, pecans, and parsley. Season with salt and pepper to taste. Dry the pot lid and place a crumpled, clean cotton or paper towel on top of the rice to prevent condensed water from dripping back into the pan. Cover with the dried lid and let rest for 5 minutes.
7. Serve immediately.