Salad

Place the rice in a fine mesh strainer and rinse under cold water. Shake off and drain any excess water.

Place the vegetable broth in a small-medium saucepan, cover and bring to a boil. Once boiling add the dried rice, cover again and reduce to a gentle simmer. Cook for 35-45 minutes or until all the broth is absorbed. Once cooked, fluff the rice and set aside covered and let steam for 10 minutes. Transfer to a glass bowl and let cool.

Meanwhile, preheat the oven to 400ºF. Toss the sliced radish with 1 teaspoon of lemon juice or cooking oil of choice (lemon juice for an oil-free option), transfer to a baking sheet and generously season with salt and pepper. Bake for 10-12 minutes. The radishes are done when they begin to brown and shrivel around the edges. Remove from the oven and set aside.

Trim the woody ends off the asparagus and discard. Peel the asparagus spears into ribbons by laying the spears down on a cutting board and running a vegetable peeler lengthwise, end-to-end. This should yield ~ 1 ½ cups asparagus ribbons. Set aside.

Cashew Tarragon Cream

Drain the cashews and add them and all other cream ingredients to a high-speed blender. Blend on high until a smooth consistency is achieved.

Assembly

Mix the cooled rice, roasted radishes, asparagus and chopped cashews in a large bowl. Divide among plates and drizzle with as much Tarragon Cream as is desired. Garnish with additional cashews and chopped tarragon.