1 1/2 c. rice
3 c. water
1 tsp. salt
1 lb. chicken, cooked and cut into bite size pieces
8 tbsp. mayonnaise
4 tsp. lemon juice
2 (10 oz. each) cans asparagus, drained

In saucepan place rice, water and salt. Bring to a full boil; stir; cover; cook over low heat 30 minutes until rice is tender. Mix rice with all other ingredients. Chill.