CHEF JEFF — ONE BYTE AT A TIME: Curried Eggs with Asparagus and Rice

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Here’s a recipe for any of those Easter eggs you still might have lurking in the refrigerator.

Curried Eggs with Asparagus and Rice

2 tablespoons vegetable oil

6 green onions, sliced

3 cloves garlic, sliced

2 teaspoons Thai or other curry paste

1 14-ounce can chicken broth

1 bunch asparagus, cut on diagonal into pieces

½ cup whipping cream or half and half, optional

¼ teaspoon salt

8 hard-cooked eggs, peeled, halved

Grated zest of 1 lemon

1 cup basmati rice, cooked

Heat oil in large skillet over medium heat; add half of onions and garlic. Cook, stirring, until sof-tened, 2 minutes. Add curry paste; cook, stirring, 1 minute. Stir in chicken broth; heat to boil. Reduce heat to low; simmer 5 to 7 minutes. Stir in asparagus; cook over low heat, until crisp-tender. Stir in cream and salt. Add eggs; heat 2 minutes. Sprinkle lemon zest and remaining onions over. Serve over rice.

Yield: Serves 4.

Approximate nutritional analysis per serving: 533 calories, 28 grams fat, 424 milligrams cholesterol, 49 grams carbohydrates, 21 grams protein, 530 milligrams sodium, 4 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, curried eggs with asparagus and rice, easter eggs, features, food, recipes, eggs