A spring dish, I love fresh asparagus with the addition of a savoury crunch!
Cook the Dainty Basmati Rice according to package instructions.
Preheat the oven to 375*F/190*C
When the rice is done, lay out on a baking sheet to steam dry for 20 minutes. When cooled, pour the rice into a large mixing bowl and mix in the grated cheddar and olive oil. Toss well to combine. Spread out the rice, in a single layer, onto a parchment lined baking sheet. Place in the oven and cook for 25-30 minutes, or until the rice is golden and crispy. Remove and allow to cool completely.
Bring a large pot of water to a boil. Add in enough salt for the water to taste like the ocean. Once boiling, add in the asparagus. Allow to cook for one and a half minutes. Immedietly remove and refresh under cold water to stop the cooking. Drain and pat dry.
Lemony yogourt: In a small mixing bowl, combine the yogourt, lemon zest, juice, and garlic. Stir to combine. Season with salt and pepper, and stir in the parsley.
To serve, spread the yogurt on the base of a large serving plate. Place the asparagus on top and crumble the crispy rice over.
This is really easy, and a nice little twist on just asparagus! To save time you can make the crispy rice in advance.
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