I cooked up this rice salad for a party for the artist John Scott in New Orleans, then experimented with the theme in Martha's Vineyard later that year, embellishing it for friends at summer gatherings. This is the version that we all liked the best. If you don't like asparagus, you may substitute 1 cup cooked peas.

Serves 4 to 6

Ingredients:

3 cups cooked white rice, at room temperature
1/4 cup chopped fresh parsley
1/2 pound asparagus, trimmed, cooked until tender-crisp, and cut into 1-1/2-inch pieces
1 can (2 ounces) flat anchovy fillets in olive oil, drained, with oil reserved, and minced
1/2 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Directions:

Place the rice in a serving bowl. Add the parsley and asparagus and stir to mix well. To make the dressing, combine the anchovies and their oil, garlic, olive oil, and vinegar in a small bowl and whisk to mix well. Season with salt and pepper. Pour the dressing over the rice mixture, toss lightly with a fork to distribute the dressing evenly, cover with plastic wrap, and let sit for 1 hour. Serve at room temperature.