Spinach Lamb Fingers

• 6 asparagus
• 1 Teaspoon olive oil
• 2 Cup water
• 1/4 Cup basmati rice
• 2 Ounce ground lamb
• 2 Tablespoon spinach
• 1/4 Teaspoon mint
• 1/4 Teaspoon parsley
• 1/4 Teaspoon oregano
• 1/4 Teaspoon cumin
• 1 Teaspoon olive oil
• 2 Teaspoon olive oil
• 13/100 red onion

• Pre-heat the oven to 400 degrees F. / 204 degrees C. Remove the tough part of the asparagus, place it on a baking tray, add half of the olive oil, save the rest for cooking. Bake for 15 minutes.
• While the asparagus cook, make the rice. Add the water and rice to a pot, bring to a boil and reduce to a simmer. Cover the pot and cook at low heat for 20 minutes. Fluff with a fork when done.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.