Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
2 tablespoons vegetable oil
6 green onions, sliced and divided
3 cloves garlic, sliced
2 teaspoons Thai or other curry paste
1 (14-ounce) can chicken broth
1 bunch asparagus, cut diagonally into pieces
1/2 cup whipping cream or half-and-half (optional)
1/4 teaspoon salt
8 hard-cooked eggs, peeled and halved
Grated zest of 1 lemon
1 cup basmati rice, cooked
Heat the oil in large skillet over medium heat; add half of the onions and the garlic. Cook, stirring, until softened, 2 minutes. Add the curry paste; cook, stirring, 1 minute. Stir in the chicken broth; heat to a boil. Reduce heat to low; simmer 5 to 7 minutes.
Stir in the asparagus; cook over low heat, until crisp-tender, 3 to 5 minutes. Stir in the cream and salt. Add the eggs; heat 2 minutes. Sprinkle the lemon zest and remaining onions on top. Serve over the cooked rice.
Nutrition information: Per serving: 533 calories, 48 percent of calories from fat, 28 grams fat; 6 g saturated fat; 424 milligrams cholesterol; 49 g carbohydrates; 21 g protein; 530 mg sodium; 4 g fiber.