Preheat broiler. Prepare rice according to package directions, add 3 tea bags to simmering water with the rice to infuse with tea flavor.
Transfer rice to large bowl. Tear the remaining tea bag, mix only half of the tea leaves with 2 tbsp. of butter, and melt in microwave to infuse the butter.
Mix the infused butter, 2 tbsp lemon juice, 1 tbsp chives, 1/2 tsp salt and 1/4 tsp pepper; and fold into the rice and set aside.
Meanwhile, arrange salmon and asparagus on foil-lined baking sheet. Drizzle the remaining butter over top of the ingredients. Season with remaining salt and pepper. Broil for 9-11 mins or until salmon begins to flake and asparagus is tender.
Serve salmon and asparagus with rice. Drizzle salmon with remaining lemon juice and garnish with remaining chives.
Edible flowers would also work nicely in this recipe to fold into rice and as a final garnish.