Springtime Ham and Rice Salad

Blanch the chopped fresh asparagus in boiling water for 2 minutes until bright green and tender-crisp, then drain and transfer to an ice bath to cool completely.

Whisk together the orange marmalade and white wine vinegar in a small bowl until well combined, breaking up any larger pieces of marmalade.

Combine the chilled cooked rice, cooled asparagus, and cubed smoked ham in a large bowl, tossing gently to distribute ingredients evenly.

Pour the marmalade dressing over the rice mixture and fold gently until the dressing is evenly distributed throughout.

Taste and adjust seasoning as needed, then serve chilled or at room temperature.