Ingredients

• 1 ¾ cups water

• 1 cup long-grain white rice

• 1 pound thin asparagus spears, trimmed and cut into 1-inch pieces

• 1 ½ cups English cucumber, peeled, seeded, and chopped

• 3 green onions, chopped

• ¼ cup chopped fresh dill weed, plus springs for garnish

• 2 ½ tablespoons vegetable oil

• 2 tablespoons Dijon mustard

• 1 tablespoon white sugar

• 1 tablespoon white wine vinegar

• ½ teaspoon dry mustard

• 4 heads butter lettuce