Sauté the finely chopped onion in olive oil until translucent.

Add the rinsed rice and stir for a few minutes.

Add the hot water and salt and cook over low heat until most of the water is absorbed.

Spread the chopped asparagus on top and turn off the heat, cover the pot, and let it soften in its own steam.

Stir the pilaf gently, drizzle lemon juice over it, and serve warm sprinkled with dill.