This lemon asparagus rice is a simple side dish made with jasmine rice, fresh asparagus, and lemon. It's ready in about 25 minutes and pairs well with fish, steak, or chicken.
Quick Look: Lemon Asparagus Rice
- What it is: A light, fluffy jasmine rice side dish tossed with tender asparagus, fresh lemon juice, zest, and parsley.
- Why Make THIS Version? This light side dish uses just a handful of simple ingredients and cooks the asparagus while the rice steams, so everything is ready at once.
- Key Ingredients: Jasmine rice, fresh asparagus, lemon, parsley, and olive oil or butter.
- Calories per Serving: About 218 calories (makes 4 servings).
- Total Time: 25 minutes.
- Pairs Well With: Fish, steak, and chicken. It's especially good with mahi-mahi, snapper, or a grilled NY strip.
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Why This Rice Dish Works
Jasmine rice cooks up light and fluffy, with a clean flavor that lets simple ingredients shine.
Asparagus cooks in about a minute and adds a fresh, green crunch. Lemon juice and zest brighten the whole dish and keep it from tasting flat.
What You Need
- Jasmine Rice: Light, fluffy, and lightly floral. Basmati or any long-grain white rice also works.
- Asparagus: Thin to medium spears cook fastest and stay crisp-tender.
- Lemon: You'll use both the juice and the zest. The zest adds most of the lemon flavor without making the rice soggy.
- Parsley: Flat-leaf or curly both work. Dill or mint are nice swaps.
- Olive Oil or Unsalted Butter: Olive oil keeps it lighter, and butter makes it richer.
- Salt and Pepper: Salt the cooking water, then season again at the end to taste.
- Water: 1½ cups for every cup of rice.
How to Choose Fresh Asparagus
Look for firm, bright green asparagus with tight, closed tips. Thin to medium spears work best for this recipe because they cook quickly and stay tender.
Avoid asparagus that feels slimy, smells strong, or has soft tips that are starting to open. Those are signs it is past its prime.
How To Make Lemon Asparagus Rice
Step 1: Rinse rice in a colander until the water runs clear. Bring water to a boil over high heat. Add rice and ½ teaspoon salt. Return to a boil, then reduce heat to low. Cover the pot and set a timer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Lift the cover and fluff with a fork.
Step 2: While the rice is cooking, snap off the asparagus ends. Cut the stalks into 1-inch pieces, leaving the asparagus tips whole.
Step 3: Bring a medium saucepan of water to a boil. Add the asparagus and cook for 1 minute. Using a slotted spoon or spider, remove the asparagus and set aside.
Step 4: When the rice is cooked, transfer the hot rice to a large bowl. Add the cooked asparagus, chopped parsley, lemon juice, lemon zest, and olive oil or butter. Toss with a rubber spatula until combined. Season with salt and pepper to taste.
Variations
- Spicy: Add a pinch of red pepper flakes or stir in a teaspoon of hot sauce.
- Sweet: Mix in a sautéed onion for a little sweetness.
- Veggies: Swap the asparagus for broccoli, snap peas, or artichoke hearts, cut into small pieces.
- Fruit: Fold in diced mango or pineapple for a tropical twist.
Storage and Reheating
Store leftover asparagus rice in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the asparagus can get soft.
Reheat the rice in the microwave for 1 to 2 minutes, depending on the amount.
What to Serve with Lemon Asparagus Rice
Asparagus rice pairs well with fish, steak, and chicken. The lemon and asparagus keep it light and fresh, so it's especially good next to rich or pan-fried mains like these:
Try more of our Florida Keys seafood recipes.
Lemon Asparagus Rice FAQ
Rinse the jasmine rice in a fine mesh strainer until the water runs mostly clear to remove excess starch. Add the rice, water, and salt to a saucepan and bring it to a boil over high heat. Stir once, reduce the heat to low, cover with a tight-fitting lid, and cook for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes, then fluff with a fork before serving.
Cooked white rice is easy to flavor with roasted garlic, lemon zest, fresh herbs, dried spices, butter, olive oil, or a splash of broth. You can also stir in cooked vegetables, such as asparagus, peas, carrots, mushrooms, or bell peppers, cut into small pieces so they mix evenly.
Fish and rice go well with simple sides like steamed vegetables, roasted asparagus, green beans, or a fresh garden salad. For extra flavor, add lemon garlic butter sauce, cucumber dill yogurt sauce, tartar sauce, or a squeeze of fresh lemon over the fish before serving.
Lemon Asparagus Rice
Equipment
- Colander
- Medium saucepan with lid (for the rice)
- Medium saucepan (for the asparagus)
- Slotted spoon or spider
- Large bowl
- Rubber spatula
- Zester
Ingredients
- 1 cup jasmine rice
- 1 ½ cups water
- 1 pound fresh asparagus
- 1 tablespoon chopped flat-leaf or curly parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon extra-virgin olive oil or unsalted butter
- Salt to taste
- Freshly ground pepper
Instructions
- Rinse rice in a colander until the water runs clear. Bring water to a boil over high heat. Add rice and ½ teaspoon salt. Return to a boil, then reduce heat to low. Cover the pot and set a timer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Lift the cover and fluff with a fork.
- While the rice is cooking, snap the ends off the asparagus. Cut the stalks into 1-inch pieces and leave the asparagus tips whole.
- Bring a medium saucepan of water to a boil. Add the asparagus and cook for 1 minute. Using a slotted spoon or spider, remove the asparagus and set aside.
- When the rice is cooked, transfer the hot rice to a large bowl. Add the asparagus, chopped parsley, lemon juice, lemon zest, and olive oil or butter. Toss with a rubber spatula until combined. Season with salt and pepper to taste.
Michael says
This worked exactly as written, thanks!
mallory k says
This worked exactly as written, thanks!
Felice says
❤️🐠🇺🇸