Leek & Asparagus Crispy Rice

Ingredients:

• 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)

Instructions:

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.
   

ACTIVE TIME: 30 MIN. I TOTAL TIME: 40 MIN. I SERVES: 4