Begin by cooking the rice according to pack instructions. When tender, rinse in cold water, drain and set aside to cool
Meanwhile bring a pan of salted water to the boil, remove the tough ends from the asparagus, slice in half lengthways and plunge into the boiling water for 45 seconds. Drain and tip into very cold water to stop the cooking process. Drain again and set aside
Bring another pan of water to a simmer and place the eggs into the water. Cook for 7 minutes, then plunge into cold water. Let cool for 5 minutes, then peel and blot dry on kitchen towel
Slice the gherkins
When ready to assemble the salad whisk the oil and vinegar together with seasoning to taste
Put the rice, gherkins and asparagus into a large boil, pour over half of the dressing and toss gently then transfer to a serving plate
Chop the eggs into quarters and scatter on top
Garnish with the fresh dill and serve with the remaining dressing alongside for people to add extra if desired
Notes
I used a mixture of mainly brown rice with a little red & black wild rice, but any combination would work out fine.