Japanese Salad Dressing

2 cups Jasmine, Basmati or Rose rice, ½ cup soy sauce, ½ cup rice vinegar, ¼ cup brown sugar, 1

1 shallot, 2 - 3 garlic cloves, peeled, ½ pound carrots, peeled and cut into 2, ½ cup rice v

1 pound asparagus, ends trimmed, 2 T olive oil, Kosher salt and pepper, 1 shallot, peeled and

½ yellow or red onion, peeled and thinly sliced, 6 ounces lettuce, (Little Gem works particularly