1 pound asparagus (12-16 spears) trimmed and cut into 1 ?-inch pieces
4 tablespoons olive oil
3 tablespoons lemon juice
salt and pepper
1 cup pecan pieces
1 ? cups basmati rice
1 shallot, minced
2 ? cups chicken or vegetable stock
1 teaspoon lemon zest
2 tablespoon chopped parsley
Heat oven to 400.
In medium bowl, toss asparagus with 2 tablespoon of oil and 1 tablespoon of lemon juice. Season with salt and pepper to taste. Arrange in a single layer on a lightly oiled, rimmed baking sheet. Spread out pecans on a separate sheet.
Baking side by side in oven (if they don?t fit side by side, put pecans on middle rack and asparagus on bottom rack, then transfer asparagus to middle rack when pecans are done). Roast pecans for 7-10 minutes, until fragrant and lightly toasted. Roast asparagus for 15 minutes, until tender and lightly browned, shaking pan occasionally.
Meanwhile, place rice in colander and rinse under cold water until it runs clear. Heat remaining 2 tablespoons of oil in a large, heavy skillet over medium-high heat. Add shallot and garlic and saut? for 2 minutes, until soft. Add rice and saute until rice appears toasted and dry, 3-5 minutes. Stir in stock and remaining 2 tablespoons of lemon juice and lemon zest. Cover, bring to boil, reduce heat to medium, and boil gently for 12-15 minutes, until broth is absorbed and rice is tender.
Fluff rice with fork. Stir in asparagus, pecans, and parsley. Season with salt and pepper to taste. Dry lid, then cover rice and let rest for 5 minutes.
from The Roasted Vegetable.