Bring water to a boil in a large non-stick skillet over medium-high heat. Add the asparagus and ΒΌ tsp (1 ml) of the salt. Cover and cook for 2-3 minutes or until just tender crisp. Remove asparagus from skillet and set aside on separate plate.
Add the rice, turmeric and half of the onions to the asparagus water. Bring to a boil over medium-high heat, reduce heat to low, cover and cook for 40 minutes or until rice is done and water has been absorbed.
Remove from heat, stir in the chicken, cheese, dill, canola oil, salt and black pepper. Cover and let stand for 5 minutes to heat through.
Serve rice mixture as bed for the asparagus and sprinkle with the remaining green onions.