Saffron Rice Salad

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2 tablespoons unsalted butter

1 small onion, finely chopped

2 tablespoons minced garlic

2 cups long-grain rice

1/2 teaspoon saffron threads


3 medium red bell peppers

3 medium yellow bell peppers

1 pound thin asparagus, cut into 2-inch pieces

1/3 cup fresh lime juice

1 tablespoon red wine vinegar

2 tablespoons honey

2 chipotle chiles in adobo, seeded and minced (see Note)

1/4 cup olive oil

Freshly ground black pepper

1/4 cup coarsely chopped fresh cilantro

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