Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
3 tablespoons butter
1 cup thinly sliced leeks (white and pale green parts only)
3 cups canned low-salt chicken broth
1/4 cup long-grain white rice
10 asparagus stalks, trimmed, cut into 1/2-inch pieces
1 cup diced smoked ham (such as Black Forest)
1 1/2 tablespoons (or more) fresh lemon juice
1 teaspoon grated lemon peel
Preparation
Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add broth and rice; bring to boil. Reduce heat to low, cover and simmer until rice is almost tender, about 16 minutes. Add asparagus; cover and simmer until rice and asparagus are tender, about 4 minutes. Mix in ham, 1 1/2 tablespoons lemon juice and peel. Simmer 2 minutes to blend flavors. Season with salt, pepper and more lemon juice, if desired.
