50+ Friends Club Cookbook -- Pasta and Rice -- Asparagus Fried Rice

Return to
Cookbook Index | Chapter Index

Asparagus Fried Rice

From the Kitchen of: Pepper
Source: "Delicious Orchards Recipe Archive #40" May 24, 2000

2	cups	water
1	cup	long-grain converted rice
2	tablespoons (1/4 stick)	unsalted butter
2	large (1 oz. total)	shallots, minced
1 1/2	teaspoons	salt
2	pounds	fresh asparagus spears, stems peeled
1	cup	parsley leaves , minced
8	medium (4 oz. total)	green onions, cut into thirds and sliced
		Salt and freshly ground white pepper
2 1/2	tablespoons	peanut oil

Combine first 5 ingredients in small saucepan and bring to boil. Stir though once, reduce heat to low, cover and simmer until liquid is absorbed, about 15 minutes. Romove from heat and let stand, covered, 10 minutes. Fluff rice with fork, let cool and refrigerate.
Cut tips of asparagus 1-1/2 inches and set aside. Peel stems slightly and cut into 1-1/2 inch pieces. Blanch stems 30 seconds in 1 quart rapidly boiling water mixed with 2 teaspoons salt. Remove with strainer or slotted spoon, maintaining water at boil. Run stems under cold water until cold to touch; drain well and set aside. Blanch asparagus tips 30 seconds in same water; cool and drain well.
Add asparagus tems, parsley, onion, salt and pepper to rice. At serving time, heat 2 tablespoons oil in large skillet over medium-high heat until sizzling. Add rice and quickly heat through, stirring gently. Heat remaining oil in small skillet over medium-high heat. Add asparagus tips and quickly heat through. Sprinkle over rice and serve immediately.
Serves 8.