Combine rice, water or broth, and salt in a covered microwave pot or
glass bowl with a lid. Cover. Microwave on high for 10 minutes, then on
half power for 25 minutes, or until the liquids are absorbed and the
rice is done.
Set aside. In meantime, either microwave
the asparagus pieces, covered, using 3 minutes per pound of asparagus;
or gently sauté the slices in a non-stick skillet with a lid until just
barely tender and bright green.
Add the seasoning, and serve with the
brown rice. I love this with Tommy Tang's Black Bean sauce added to the
asparagus. Also, try the rice with Rothschild's Raspberry Salsa.