Bring 4 quarts of water to a boil in a large pot. Add the rice and salt and cook, stirring occasionally, until the grains are tender, about 22 to 25 minutes. Drain the rice thoroughly and spread it in an even layer onto a rimmed baking sheet; drizzle with a portion of the lemon juice and let the rice cool completely, about 10 minutes, before transferring to a large bowl.

Heat oil in a large skillet over medium-high heat until the oil is shimmering but not smoking. Add the asparagus, pointing half the tips in one direction and half in the other, then shake the pan gently to distribute the spears into a single layer. Cover and cook until the spears are bright green and still crisp, about 5 minutes.

Uncover the skillet and increase the heat to high. Season the spears with salt and pepper and cook, turning them with tongs as needed, until they are tender and well-browned on one side, 5 to 7 minutes. Transfer the asparagus to a cutting board, let it cool slightly, then cut into 1-inch pieces.

Whisk the remaining oil, shallot, lemon zest, remaining lemon juice, salt, and pepper together in a small bowl until combined. Drizzle the dressing over the cooled rice, add the asparagus and most of the goat cheese, and toss gently. Let the salad sit for 10 minutes to allow the rice to absorb the dressing.

Add the majority of the almonds and parsley to the bowl and toss to combine. Season with salt and pepper to taste, then garnish with the remaining almonds, goat cheese, and parsley. Serve at room temperature.