Last week I bought my first bunch of this year’s asparagus. All the way back home I kept wondering what dish will be the best celebration of this joyful moment. Finally, I opted for the simplest – but always winning – combination I can imagine: a bowl of steamed rice and crisp asparagus, topped with fried egg. It was definitely the best choice to start the asparagus season.
If you are a fellow asparagus fan, you might be interested in other ways to cook this fantastic vegetable:
If you feel like having something spicy, this simple meal is excellent with chilli oil or with shichimi togarashi (spicy Japanese seven-ingredient seasoning, see at the photograph above).
If you crave meat, a fried slice of bacon will be perfect with this dish too.
Preparation (15 minutes or about 25 if you need to cook the rice:
Ingredients (serves two):
2 portions of hot steamed rice
8 – 10 thin (about 1 cm diameter at the bottom) green asparagus spears (only the non-stringy, soft part, usually the upper 3/4 – 2/3 length)
salt, pepper, soy sauce
optional: chilli oil or shichimi togarashi (Japanese seven-ingredient spicy seasoning)
Cut the asparagus soft parts in two or three equal pieces.
If your rice is ready, warm it up in a microwave.
Otherwise, steam it and keep it warm.
Boil some water in a pan and heat a frying pan with one tablespoon oil.
If you use leftover rice, warm it and keep it covered.
Salt the boiling water and blanch the thicker parts of asparagus 3 minutes, then add the thinner parts and tips after two minutes of boiling, so that they don’t get mushy.
In the meantime divide the rice into two warmed bowls.
Drain the asparagus and put on top of the rice.
Fry two eggs.
Put on top of rice in the bowls.
Sprinkle the eggs with salt and pepper.
Serve quickly with soy sauce and optionally chilli oil or, like I did this time, with shichimi togarashi.