Food & Wine

Curried Eggs and Asparagus with Basmati Rice

The Tri-City Herald's Food & Wine section May 12 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Curried Eggs and Asparagus with Basmati Rice

Prep: 10 minutes Cook: 20 minutes Makes: 4 servings


2 tablespoons vegetable oil

6 green onions, sliced

3 cloves garlic, sliced

2 teaspoons Thai or other curry paste

1 can (14 ounces) chicken broth

1 bunch asparagus, cut on diagonal into pieces

1/2 cup whipping cream or half and half, optional

1/4 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 the onions and the garlic. Cook, stirring, until softened, 2 minutes. Add curry paste; cook, stirring, 1 minute. Stir in chicken broth; heat to a boil. Reduce heat to low; simmer 5-7 minutes.

Stir in asparagus; cook over low heat, until crisp-tender, 3-5 minutes. Stir in cream and salt. Add eggs; heat 2 minutes. Sprinkle lemon zest and the remaining onions over. Serve over rice.

Nutrition information:

Per serving: 533 calories, 48 percent of calories from fat, 28 g fat, 6 g saturated fat, 424 mg cholesterol, 49 g carbohydrates, 21 g protein, 530 mg sodium, 4 g fiber

From: Chicago Tribune.