Spring Vegetable Pilaf

Asparagus and sweet pea season is so short.  When asparagus is available, I giddily buy a bunch without a plan.  Then I struggle to find a way to prepare it as it diminishes rapidly in the refrigerator.  I sense the fading asparagus is judging me.  

How to not overcook asparagus and peas?  Why obscure that green freshness with a heavy and rich cream sauce?

I love pasta primavera.  But I wanted something lighter and brighter.  That's the inspiration for Spring Vegetable Pilaf. 

Lemon juice and zest are cooked with the rice.  The white miso paste adds its celebrated umami.  Best of all, the microwave quickly cooks (or steams, rather) the asparagus and peas.

I eat this as a main course.  I also imagine eating it as a side dish served with seafood or chicken.