Since asparagus season is in full swing, how about using some of those spears in a rice pilaf? It's a bit like a dry risotto with some yoghurt sauce on top.
Adapted from Tender Vol.I by Nigel Slater
about 1 pound green asparagus
1 cup basmati rice
1 Tbsp butter
2 bay leaves
4 green cardamon pods, lightly crushed
1 tsp dried thyme
1 bunch of spring onions, sliced
1/2 bunch flat-leaved parsley, chopped
1 cup yoghurt
1 tsp dried mint
Peel the asparagus and cut into inch-long pieces. Cook the asparagus in salted water for about 4 minutes, drain, put into cold water. Melt the butter and fry the bay leaves, cardamon pods, cloves and thyme until fragrant. Add the rice and cover with less than an half-inch of water.
Add a dash of salt, bring to the boil and reduce the heat to let it simmer. After ten minutes fold in the asparagus, spring onions and parsley. Cook for another six minutes or so until the rice is tender. Meanwhile, whisk together the yoghurt and mint. Serve the pilaf with some of the yoghurt sauce.