Method:
1 Cook the rice following packet directions.
2 Place the washed asparagus on a microwave-safe plate. Cover and microwave on High/100% for 1-2 minutes or until tender, drain.
3 Bring a medium saucepan of water to the boil, reduce to a simmer. Line a small bowl with plastic wrap, crack the egg into the bowl, tie a knot in the wrap to enclose the egg, poach in the water for 3 minutes, drain.
4 Combine the hot rice, herbs, lemon rind and juice in a bowl. Drizzle with olive oil and season with salt and pepper. Spoon onto a serving plate.
5 In a small bowl whisk olive oil with the white wine vinegar, salt and pepper until well combined.
6 Place the asparagus and poached egg on top of the rice, drizzle over the dressing. Season wit salt and pepper. Serve.