Randy Mayor
4 servings (serving size: 1 cup)

This is one of those quick, easy-to-prepare meals using ingredients that most folks have on hand. The egg, cooked by the heat of the rice, creates a creamy coating.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews


December 07, 2015
This has a lot of calories and fat for a side dish, but I wonder if you could substitute egg whites?  I really liked it but it is definitely better right away as opposed to leftovers.

keelarlia's Review

April 19, 2012
As stated by a previous reviewer, it is way too heavy for a side dish. But with 22 grams of protein it makes a terrific main dish. I made it with brown rice and asparagus. The egg makes the texture very creamy - almost like risotto but without the work!

PamKatie's Review

May 09, 2009
Made this, but substituted mushrooms instead of the asparagus. Tasted really good, but heavy, not the side dish I was looking for. This was more of a "meal" than a side.