Cook the Thai rice in a pot of boiling salted water for 18-20 minutes, stirring occasionally. Rinse under cold running water, drain well, and transfer to a large bowl.
Wash and dry the aubergine, trim the stem, and dice into small cubes. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the aubergine until golden, season with salt, and set aside.
Peel the asparagus from tip to base. Bundle them together and boil in salted water for 12 minutes. Rinse in cold water, drain, and slice the tips lengthwise.
Blanch the tomatoes for 20 seconds, peel, remove seeds, and cut into strips.
Finely chop the onion. Trim the radish tops (reserving the nicest ones), wash, and slice the radishes into thin rings.
In a bowl, whisk together the balsamic vinegar, salt, pepper, remaining olive oil, and chopped onion to make the dressing.
Combine the rice with the sautéed aubergine, asparagus, tomatoes, and radish slices. Drizzle with the dressing and toss gently. Serve on plates, garnished with fresh parsley, basil, and reserved radish tops.
