Creamy Rice With Asparagus
- 3 cups water
- 1/2 teaspoon salt, divided
- 3 cups (1-inch) sliced asparagus (about 12 ounces)
- 1 1/2 cups uncooked long-grain rice
- 1 tablespoon butter
- 2 large eggs
- 1 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh chives, divided
- 3 tablespoons chopped fresh basil
- 1 teaspoon grated lemon rind
- 1/4 teaspoon black pepper
- Bring 3 cups water and 1/4 teaspoon salt to a boil in large saucepan. Add asparagus; cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon; rinse under cold water, and set aside. Add rice and butter to cooking liquid; cover and simmer 15 to 20 minutes or until done. Set aside.
- Combine 1/4 teaspoon salt and eggs in a small bowl, stirring with a whisk until well-blended. Add 3/4 cup cheese, 3 tablespoons chives, basil, lemon rind, and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook rice mixture over low heat for 1 minute or until mixture is thoroughly heated. Top with 1 tablespoon each of cheese and chives.
water, salt, longgrain rice, butter, eggs, parmesan cheese, fresh chives, fresh basil, lemon rind, black pepper
Taken from www.myrecipes.com/recipe/creamy-rice-with-asparagus (may not work)