FRIDAY NIGHT DINNER--asparagus rice soup

  We ate hot soup for dinner.  Normally, this time of year I wouldn't think of heating soup.  But the weather has been cool at nights.  Very cool.  The reason for this coolness is that the air is so dry.  I should be thrilled because I dislike extreme heat and even more than heat,  I dislike humidity.  But we've paid a high price for this glorious weather.  Because the air is so dry, we no longer seem to get any rain in St. Paul, Minnesota.  The month of May we only received 1/2-inch, and my vegetable garden is suffering--a lot.  But, if there is an upside, I am able to make hot soup for dinner and bake all of the fresh fruit tarts my heart desires.
  I found this recipe posted on Serious Eats.  It comes from Judy Rogers of the Zuni Café in San Francisco.

                                         ASPARAGUS and RICE SOUP
                          as posted on Serious Eats by Nick Kindelsperger

• 5 tablespoons extra-virgin olive oil
• 2 cups diced onions
• 1/4 cup white rice
• 3 1/2 cups chicken stock
• 8 ounces asparagus, stems removed, sliced diagonally into 1/8-inch pieces
• 4 ounces bacon or pancetta, diced
• Salt and pepper
1.  Pour 4 tablespoons of the oil into a medium saucepan.  Turn the heat to medium-low and add the onions and a pinch of salt.  Cook, stirring occasionally, until translucent, about 10 minutes.
2.  Dump in the rice and then add the stock, and 1/2 cup of water.  Bring to a boil, reduce to a simmer, and cook, covered,  for 15 minutes or until the rice is tender.
3.  Meanwhile, pour the remaining oil into a large skillet set over medium heat.  Add the bacon and cook for a few minutes, until some of the fat has been rendered.  Add the asparagus and stir until coated with the oil.  Cook, without stirring, for 4 minutes.  Stir and cook for 4 additional minutes.  The asparagus should be tender; if not, continue to cook until it is.
4.  Stir the asparagus and bacon into the chicken stock mixture.  Bring to a boil and cook for 1 minute.  Take from heat and add lots of black pepper and season with salt, to taste.