Preheat broiler. Prepare rice according to package directions, adding three tea bags to simmering water with rice to infuse with tea flavor.

Transfer rice to large bowl. Tear remaining tea bag; mix half with 2 tablespoons butter and melt in microwave to infuse butter.

Mix infused butter, 2 tablespoons lemon juice, 1 tablespoon chives, 1/2 teaspoon salt and 1/4 teaspoon pepper; fold into rice and set aside.

Arrange salmon and asparagus on foil-lined baking sheet. Drizzle remaining butter over salmon and asparagus. Season with remaining salt and pepper. Broil 9-11 minutes, or until salmon begins to flake and asparagus is tender.

Serve salmon and asparagus with rice. Drizzle salmon with remaining lemon juice and garnish with remaining chives.