Wild Rice and Asparagus Salad

Asparagus is one of the first tastes of spring in Ontario, and the season for fresh local asparagus is right around the corner. But I can never properly wait for the local growings to arrive — as soon as the weather warms up, I'm reminded of this sweet, tender full-flavoured delicacy. Fortunately a nearby store has top quality and astoundingly fresh imported produce all year round — it may be cheating a bit, but who's going to be upset about that?

This simple-to-prepare wild rice and asparagus salad is something that I make every year. The earthy flavours of the wild rice, lentils and mushrooms are accented perfectly by the sweet and crisp asparagus and the tart warmth of a balsamic vinegar dressing. For the vegans in the audience, simply leave out the Parmesan cheese.

Wild Rice and Asparagus Salad

1 cup wild rice, washed and drained
1 cup green or brown lentils, washed and drained
1 bay leaf
1 pound white mushrooms, thinly sliced
2 medium onions, chopped
3/4 teaspoon celery seed
1/2 teaspoon ground fenugreek (optional)
1/2 teaspoon sea salt
1 pound asparagus
4 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 cup fresh grated parmesan

Combine the rice with 8 cups of water in a large saucepan and bring to a boil over high heat. Reduce heat to low and cover. Let simmer for 20 minutes.

Add the lentils to the rice and continue to simmer for another 25 minutes or until the rice and the lentils are tender but not overcooked. Remove from heat, drain and let cool in a large bowl.

Snap off and discard the tough ends of the asparagus, then snap off the tips. Cut the rest of the stalks into 1 1/2-inch to 2-inch pieces and slice the pieces lengthwise into thin slivers. Set the asparagus tips and slivers aside.

Add mushrooms, onions and 3/4 cups of water to a large frying pan, wok or saucepan. Cook over medium high heat, stirring often. When the pan is filled with liquid, add the celery seed, ground fenugreek and salt, and continue to stir until the liquid is completely evaporated and bits of the mushrooms and onions begin to stick on the bottom. At this point, stir constantly to loosen the mushrooms and onions from the pan until they begin to brown all over. Remove from heat and add to the rice and lentils.

Return the pan to the heat and add 1/4 cup of water and the asparagus. Cook for a few minutes, tossing the asparagus around with a spoon to give all the pieces a bath in the hot water, until the pieces just begin to soften. Remove from heat and add to the salad.

Add the oil and vinegar and toss the salad gently but thoroughly. Sprinkle with the parmesan and serve at room temperature or cold.