Pork Chopped In the future, the roasted pork shoulder or the slices of seasoned country ham you are whipping up for supper may very well come from specially-bred pigs who have undergone advanced gene editing. At least that's what the scientists at Genus, an animal genetic company, hope will come to fruition, New Scientist reports, […]
½ teaspoon pepper
2 pounds asparagus
½ cup salted pistachios, shelled
⅓ cup thinly sliced green onions
1 cup packed fresh mint leaves, finely sliced
For vinaigrette: Whisk together zest and juice of 1 lemon, rice wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly. Set aside.
Trim 3 to 4 inches off the ends of the asparagus. Cut spears into 1-inch pieces, leaving the tips intact. Bring a large saucepan of salted water to a boil. Cook asparagus for 2 to 3 minutes, or just until crisp-tender. Remove from heat and strain into colander. Cover asparagus with ice to stop cooking process.
Once asparagus has cooled, add to a large bowl and combine with 3 cups cooked brown rice. Pour vinaigrette over rice and asparagus mixture and toss. Add pistachios, green onions, and fresh mint leaves. Add additional salt to taste. Serve at room temperature.