1. Bring 1 cup water to boil in medium saucepan. Stir in rice. Bring water to a boil again. Cover. Reduce heat to low. Simmer 5 minutes. Remover from heat. Stir rice; cover again. Set aside 5 minutes or unti lwater is absorbed and rice is tender. Fluff withfork. Set aside.
2. Meanwhile, place asparagus in larg salad bowl. Core tomatoes over a seperate bowl to catch juice. Dice tomatoes, reserviing juice. Add tomatoes to asparagus. Stir together 1 1/2 tbs reserved tomato juice, lemon juice, oil, salt and pepper in small bowl. Stir in chives and dill.
3. Add rice to salad bowl. Pour in dressing Toss gently, but well.
Variation: To turn this salad into a heartier main dish, add 1 cup chopped cooked chicken breast.