{"id":15907,"date":"2014-03-30T18:56:59","date_gmt":"2014-03-30T16:56:59","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=15907"},"modified":"2014-03-30T19:19:13","modified_gmt":"2014-03-30T17:19:13","slug":"rice-asparagus-and-fried-egg","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=15907","title":{"rendered":"Rice, Asparagus and Fried Egg"},"content":{"rendered":"

\"asp_ricep\"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.<\/p>\n

If you are a fellow asparagus fan, you might be interested in other ways to cook this fantastic vegetable:<\/p>\n

\"Asparagus<\/a>
Asparagus with Chicken and Miso<\/figcaption><\/figure>\n
\"Asparagus<\/a>
Asparagus Maki Sushi<\/figcaption><\/figure>\n
\"Bread<\/a>
Bread Tartlet with Egg and Asparagus\u00a0<\/span><\/figcaption><\/figure>\n
\"Asparagus<\/a>
Asparagus Teriyaki Pork Rolls<\/figcaption><\/figure>\n
\"Chawan<\/a>
Chawan Mushi (Egg Custard) with Asparagus<\/figcaption><\/figure>\n
\"Asparagus<\/a>
Asparagus Tempura<\/figcaption><\/figure>\n
\"Asparagus<\/a>
Asparagus with Cashew Nuts and Chicken<\/figcaption><\/figure>\n
\"Tama<\/a>
Tama Konnyaku with Asparagus<\/figcaption><\/figure>\n

TIPS:<\/p>\n

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).<\/p>\n

If you crave meat, a fried slice of bacon will be perfect with this dish too.<\/p>\n

Preparation (15 minutes or about 25 if you need to cook the rice:\u00a0<\/em><\/p>\n

Ingredients (serves two):\u00a0\u00a0<\/em><\/p>\n

\u00a02 portions of hot steamed rice<\/em><\/p>\n

2 eggs<\/em><\/p>\n

8 – 10 thin (about 1 cm diameter at the bottom) green asparagus\u00a0spears (only the non-stringy, soft part, usually the upper 3\/4 \u2013 2\/3 length)<\/em><\/p>\n

salt, pepper, soy sauce<\/em><\/p>\n

optional: chilli oil or shichimi togarashi (Japanese seven-ingredient spicy seasoning)<\/em><\/p>\n

Cut the asparagus soft parts in two or three equal pieces.<\/p>\n

If your rice is ready, warm it up in a microwave.<\/p>\n

Otherwise, steam it and keep it warm.<\/p>\n

Boil some water in a pan and heat a frying pan with one tablespoon oil.<\/p>\n

If you use leftover rice, warm it and keep it covered.<\/p>\n

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.<\/p>\n

In the meantime divide the rice into two warmed bowls.<\/p>\n

Drain the asparagus and put on top of the rice.<\/p>\n

Fry two eggs.<\/p>\n

Put on top of rice in the bowls.<\/p>\n

Sprinkle the eggs with salt and pepper.<\/p>\n

Serve quickly with soy sauce and optionally\u00a0chilli oil or, like I did this time, with shichimi togarashi.<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":15916,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[203,80,77,204,206,18],"tags":[45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15907"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15907"}],"version-history":[{"count":16,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15907\/revisions"}],"predecessor-version":[{"id":15931,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/15907\/revisions\/15931"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/15916"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}