Pour the rice into a pot of boiling salted water, stir and cook for 18 to 20 minutes. Rinse it under running cold water, drain it well and pour it into a large bowl.
Wash and dry the aubergine, remove the stem and cut into small dice. Heat 2 tablespoons of olive oil in a frying pan and brown the eggplant cubes. Salt them and remove them when golden.
Peel the asparagus from the tip to the base. Tie them into a bundle and cook them for 12 minutes in salted boiling water. Rinse them in cold water, drain them and cut the tips in half lengthwise.
Scald the tomatoes for 20 seconds, remove the skin and seeds and cut them into strips.
Chop the onion.
Cut the tops of the radishes (keep the best ones), wash them, cut them into rings.
Mix in a bowl of balsamic vinegar, salt, pepper; the rest of the olive oil and the chopped onion.
Pour the sauce over the rice and vegetables, mix gently. Arrange the salad on plates and garnish with herbs and radish tops.
