Rice, asparagus and cucumber salad

1. To cook rice, bring 2 cups of water to a boil in a medium saucepan on high heat.
2. Add rice and cover.
3. Immediately reduce heat to a low simmer.
4. Simmeri covered for 16 minutes.
5. Remove lid and fluff rice with a fork and allow to cool.
6. Meanwhile cook asparagus in a large pot of boiling water until cooked tender-crisp, about 3 minutes.
7. Drain in colander and immediately run cold water over asparagus.
8. Drain again.
9. Set aside some of the asparagus tips for garnish.
10. In a large bowl, combine cooked rice, asparagus, cucumber and green onion.
11. In a small bowl, combine all dressing ingredients except oil and dill.
12. Stiri ingredients with a fork or whisk.
13. Add oil in a thin stream, beating constantly.
14. Stir in dill.
15. Taste.
16. Add salt and pepper if needed.
17. Tossi salad with dressing.
18. Taste and adjust seasonings if needed.
19. To serve: arrange lettuce on a large platter.
20. Mound rice on top of lettuce and garnish with dill, reserved asparagus tips and tomatoes.