Instructions: Let the wild rice stand in cold water to cover for 1 hour, then drain and repeat the process at least once more. Place the drained rice in a pan, cover with water, cover pan, and cook for 1 hour or until tender. Let cool to room temperature. Place the rice in a glass salad bowl. Add the rest of the salad ingredients, except the lettuce and asparagus, and toss lightly.

Chill in the refrigerator for at least 1 hour.

To make the dressing:
Place the red bell pepper, yogurt, chipotle, and salt in a food processor or blender and blend until smooth.

Place lettuce leaves on 4 individual salad plates, spoon some of the wild rice salad onto the lettuce, place 3 cooked asparagus spears over the rice, and top with a dollop of the dressing.

SERVING SUGGESTIONS: This salad will make an excellent starter course for a seafood dinner, or serve it with broiled steak.

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