Instructions: In a 3 quart round casserole, combine butter, onion and garlic. Cover with lid or vented plastic wrap. Microwave on High for 2-3 minutes or until onion is tender, but not brown. Stir in rice, coating every grain. Stir in broth. Recover and microwave on High for 4-6 minutes, or until boiling.

Microwave on Medium for 5 minutes. Stir in asparagus. Microwave on Medium for 2-5 minutes or until most of liquid is absorbed and the rice is tender.

Stir in parsley. Recover and let stand for 5 minutes.

NOTES : We loved this dish. Delicious served with grilled salmon and portobello mushrooms.

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