Cook the broad beans in boiling water for 5 minutes, drain and refresh under cold running water, slip the outer skins off.
Steam the asparagus and fine beans for 5 minutes or until fork tender, refresh under cold running water.
Cook the rice in a large pan of boiling water for 20-25 minutes until just tender (or according to packet instructions) drain and refresh under cold running water.
Place the rice in a large bowl, add the beans, asparagus, lemon thyme and salt and pepper to taste, stir gently to combine.
Whisk or blend the ingredients for the dressing thoroughly and pour into a small bowl.
Serve the rice salad with the dressing on the side for people to help themselves.