Ingredients
1
cup thinly sliced leeks (white and pale green parts only)
3
cups canned low-salt chicken broth
1/4
cup long-grain white rice
10
asparagus stalks, trimmed, cut into 1/2-inch pieces
1
cup diced smoked ham (such as Black Forest)
1
1/2 tbsp (or more) fresh lemon juice
Directions
1.
Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add broth and rice; bring to boil. Reduce heat to low, cover and simmer until rice is almost tender, about 16 minutes. Add asparagus; cover and simmer until rice and asparagus are tender, about 4 minutes. Mix in ham, 1 1/2 tablespoons lemon juice and peel. Simmer 2 minutes to blend flavors. Season with salt, pepper and more lemon juice, if desired.
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