Cook the rice in boiling salted water for approx. 40 mins. until soft. Drain the rice and leave to cool.
Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 8 mins. Remove, rinse in cold water and peel. Cut the eggs in half.
Heat the oil in a frying pan. Stir fry the asparagus for approx. 3 mins., season with salt.
Combine the lime juice with the balsamic, oil and maple syrup, then season.
Place the rice and asparagus in 4 bowls along with the avocados, feta, edamame beans, radish, lettuce, micro greens and sprouts, drizzle with the dressing, season.