1.Heat oil in a large saucepan over medium-high heat.
2.Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.
3.Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes.
4.Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender.
5.Top each serving with cheese. Serve immediately.