Leek & Asparagus Crispy Rice


  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves of garlic
  • 2 cups chopped leeks, white parts only (from 2 large)
  • Kosher salt and freshly ground pepper
  • 1 bunch of asparagus, trimmed and cut into 2-inch pieces
  • 3 cups cooked jasmine rice
  • 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
  • ⅓ cup grated Parmigiano-Reggiano, plus more for serving
  • ½ cup chopped fresh parsley and dill, plus more for serving
  • Fried eggs, for serving (optional)


  1. Heat butter and 2 tablespoons oil in a large nonstick skillet over
    medium-high. Add leeks and garlic, season with salt and pepper, and cook,
    stirring often, until translucent, and 3 to 4 minutes. Stir in asparagus
    and ½ cup water. Reduce heat to low, cover, and cook until aspar-
    agus is bright green and tender, 3 to 4 minutes. Uncover,
    increase heat to high, and cook until most of liquid has evaporated
    about 1 minute. Transfer to a bowl and set aside.
  2. Return skillet to high heat, adding 1 tablespoon oil. Spread
    rice in a single layer; cook, undisturbed, until a golden brown bottom layer forms –
    about 4 minutes. Stir in leek mixture, lemon zest and juice,
    cheese, and herbs. Serve with
    more cheese and herbs, top with a fried egg.


The inspiration: Martha Stewart Living

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