LEMON-PECAN PILAF WITH ROASTED ASPARAGUS

1 pound asparagus
4 tablespoons extra-virgin olive oil, divided use
2 tablespoons fresh lemon juice, divided use
1 teaspoon salt, divided use
3/4 cup chopped pecans
1 medium shallot, peeled and minced
1 medium clove garlic, peeled and minced
1 1/2 cups basmati or Texmati rice
3 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
2 tablespoons finely chopped parsley leaves
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F.

Break off and discard the ends from the asparagus. Put the asparagus into a baking dish and toss with 2 tablespoons olive oil, 1 tablespoon lemon juice and 1/2 teaspoon salt.

Roast at 400 degrees F about 15 minutes, or until very tender and lightly browned; shake the pan once during the roasting time.

At the same time, put the pecans into a small pan and toast on medium heat 5 minutes; set aside.

Cut the asparagus into 2-inch pieces; set aside.

Heat 2 tablespoons olive oil in a 3 1/2-quart saucepan over medium heat. Add the shallots and garlic; saute 2 minutes. Then stir the rice into the pan and saute until some of the kernels turn golden. Pour the broth into the pan and stir in the remaining 1/2 teaspoon salt. Bring to a boil, stirring well. Cover and cook 20 minutes on low.

Remove the pan from the heat. Gently fold the asparagus, pecans, remaining tablespoon lemon juice, lemon zest, parsley and pepper into the rice.

Makes 6 servings
Source: The Roasted Vegetable by Andrea Chesman