Saffron Rice Salad

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3 tablespoons olive oil, plus more for dressing

1 Spanish onion, finely chopped

2 cloves garlic, finely chopped

2 cups long grain white rice

4 cups water

1 large pinch saffron threads

Salt and freshly ground pepper

8 spears asparagus, grilled and cut into 1/2-inch pieces

1 red pepper, fire roasted and diced

1 yellow pepper, fire roasted and diced

3/4 cup salt cured olives, pitted and chopped

1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves

Extra-virgin olive oil, for drizzling

2 tablespoons aged Sherry vinegar