Spring Vegetable Rice
Blanche the asparagus in boiling salted water for 5 minutes. Drain and plunge into iced water to stop the cooking. Drain well.
Bring the stock to simmering point.
Heat the oil in a saute pan. Add the rice and the lemon zest and stir until the rice is translucent.
Gradually add the stock, stirring continuously, until the rice has absorbed all the liquid and is cooked al dente.
Add the asparagus and chives. Continue cooking another 5 minutes, stirring continuously. Season to taste with salt and pepper before serving.