CHEF JEFF — ONE BYTE AT A TIME: Curried Eggs with Asparagus and RiceHere’s a recipe for any of those Easter eggs you still might have lurking in the refrigerator.
By: Herald Staff Reports,
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.
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