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First dice the onion and sauté’ in a skillet over low heat until soft (3-4 minutes).
Now add the rice and sauté until the rice grains turn an opaque white, while stirring frequently. (about 5 minutes).
Now add water, fresh squeezed lemon juice, vegetable bullion (or vegan Chicken broth powder), turmeric, saffron, and salt. Bring the rice to a boil over medium heat.Then place lid on the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until water is all gone.
While the rice is cooking prepare the asparagus by first cutting or breaking off hard ends. Then cut asparagus spears in 1 inch lengths at an angle.Add 2-3 cloves of minced garlic and saute’ over low heat in a tablespoon of oil for 5-7 minutes or until fork-tender.
When the rice has finished cooking, turn off the heat and let it rest for 5 minutes. Then fluff with a fork, top with sautéed asparagus and garlic. Salt to taste, and serve with an extra squeeze of fresh lemon! Garnish with vegan parmesan if you like!