1 onion
1 tbsp. butter
3/4 tsp. dried thyme
1 c. rice
1 lemon
1 lb. asparagus
1 tbsp. olive oil
Salt and pepper
1 c. chicken stock or broth

Chop onion. Trim asparagus and peel, if desired. Cut into pieces. Melt butter with oil in a large frying pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the asparagus, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook about 1 minute. Add the rice and cook, stirring, about 1 minute. Add the stock and 1 1/3 cups water, cover and bring to a simmer.

Reduce heat and cook just until rice is done and asparagus is tender, 25-30 minutes. Grate the colored zest from the lemon and squeeze 1 tablespoon juice. Stir into mixture just before serving. 6 servings.