Instructions: Heat the water to boiling in a large pot, adding salt to taste. Meanwhile, rinse the rice in a colander or sieve until the water runs clear. Add the rice to the boiling water. Cover the pan and reduce the heat to low, allowing the rice to simmer for 20 minutes or until the water has all been absorbed. Fluff the rice up with a fork and set aside.

Steam, microwave or boil the asparagus until just tender and bright green, about 2 minutes then refresh the asparagus under cold water. Set aside.

Whisk together the mustard, sugar, vinegar, dry mustard and oil until the mixture is thick, adding salt and pepper to taste.

Add the asparagus, diced cucumber and spring onions to the rice and toss well.

Add the dressing and herbs then toss thoroughly until all the ingredients are well mixed.

Serve on assorted lettuce leaves if desired.

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