Instructions:
Mix the water, rice and 3/4 teaspoon of the salt in a 3-quart saucepan. Bring to a boil; reduce heat. Cook, covered, for 15 to 20 minutes or just until tender. Remove from heat. Let stand for 5 minutes; fluff with a fork. Cool to room temperature.

Steam the asparagus in a steamer for 3 minutes or until tender-crisp. 

Whisk the olive oil, lemon juice, lemon zest, remaining 1/2 teaspoon salt and pepper together in a large mixing bowl. Stir in the rice, asparagus and green onions. Spoon into a serving bowl.

Sprinkle with the cheese and eggs. Serve warm or at room temperature.

Nutrition Facts:
Amount Per  Serving: Calories 255
Fat 12 g, 
Sodium 587 mg, 

Quantity: 
Makes 6 Servings