Ready in less than 30 minutes, this delicious and zesty dish is perfect for your next family gathering, weeknight dinner or, as a filling vegetarian lunch!
Prepare rice according to package directions. Add asparagus and peas to boiling water with rice for the last 2 minutes of cooking, or until fork tender. Drain well.
Meanwhile, in a small saucepan set over medium heat, bring cream to a boil. Cook until reduced by half, to about 2 tablespoons. Reduce heat to low and remove pan from heat. Whisk in butter, one cube at a time, allowing each piece to incorporate before adding the next one. Place the saucepan back and forth over the heat as needed, until the sauce is smooth and creamy, about 3 to 5 minutes. (If the heat is too high the sauce will separate.) Stir in shallots, lemon juice, salt and pepper.
Stir asparagus and peas into butter sauce. Spoon over rice and sprinkle with chives and dill.
If you don’t have dill on hand, feel free to garnish the rice with parsley, tarragon or basil, instead.