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Asparagus Rice Bowls, with Poached Eggs, Scallions, Bacon Buttermilk Aioli, & Parmesan Crisps

This rice bowl is both filling and incredibly tasty. It can easily be made vegetarian if desired.
The recipe below is intended for roughly 4 servings.

Ingredients

For the Rice:

  • 1 cup white basmati or other long-grain rice
  • 1.25 cups water
  • 1 Tbsp salted butter
  • ¼ tsp kosher salt
  • 8 cilantro sprigs (washed and dried and finely sliced)

For the Bacon Buttermilk Aioli:

  • 4 slices bacon (cooked to very lightly crispy, minced)
  • 1 cup sunflower oil
  • 1 whole egg
  • 1 Tbsp Dijon mustard
  • ½ clove garlic (roughly chopped)
  • Juice of ¾ lemon
  • 3 Tbsp buttermilk
  • ¼ tsp salt (to taste)

For the Parmesan Crisps:

  • 3 oz real parmesan cheese (finely grated)
  • 1/8 tsp freshly-ground black pepper

For the Other Rice Bowl Components

  • ½ red onion (cut into 1/8” slices)
  • ¼ jalapeno (finely sliced)
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/8 tsp kosher salt
  • 1 bunch green asparagus
  • 2 Tbsp sunflower or vegetable oil
  • 4 eggs (soft-poached and reserved in water)
  • 4 scallions (finely sliced)
  • ¼ cup fresh cilantro leaves (washed and dried, as garnish)

Instructions 

For the Rice:

  • Rinse rice under cold water for 5-7 minutes, or until the water runs clear.
  • Bring rice and water and butter and salt to a simmer, then reduce heat to low
  • Cover with a tight-fitting lid.
  • Allow to cook for 15-16 minutes, and then remove from the heat.
  • Remove lid, add cilantro, and use a fork to gently fluff the rice, creating space between the grains by lifting them gently without stirring them.
  • Place lid back on rice and leave covered until you are ready to assemble your rice bowls.

For the Bacon Buttermilk Aioli:

  • Cook bacon until it is crispy and golden brown and then reserve on paper towels.
  • Combine sunflower oil, an egg, Dijon mustard, ½ of a clove of garlic, the juice of ¾ lemon, and ¼ tsp salt in a tall and narrow container meant for blending, and blend using an immersion blender until emulsified.
  • Finely mince the bacon.
  • Mix in the minced bacon to the aioli and stir in the buttermilk.
  • Taste bacon buttermilk aioli and adjust for acidity and salt.

For the Parmesan Crisps:

  • Preheat oven to 400F.
  • Finely grate parmesan cheese.
  • Place parm in 1.5 Tbsp mounds onto a sheet tray lined with parchment.
  • Gently spread the 1.5 Tbsp mounds into thin circles on the parchment paper, as thin as crepes (very thin).
  • Bake in the oven at 400F for 7-9 minutes, or until parmesan crisps are lightly golden brown.
  • Remove from oven, and add some freshly-ground black pepper to the top of the hot parmesan crisps.
  • Allow to cool completely.
  • Carefully use a fish spatula or thin spatula to remove the crisps from the parchment.

For the Other Rice Bowl Components:

  • Combine the sliced onion, sliced jalapeno, lime zest, lime juice, and 1/8 tsp kosher salt (very small pinch)
  • Allow to sit for 15 minutes while you prepare the remaining rice bowl components.
  • Cook asparagus on high heat in the sunflower seed in a large saute pan.
  • Remove and drain on paper towels.
  • Soft-poach 4 eggs and reserve in water.
  • Finely dice your scallions and cilantro leaves.
  • Cut the cooked asparagus.
  • Now that all of the components are ready, gently toss the asparagus, onions, and jalapenos in a small amount of the bacon buttermilk aioli.
  • Assemble the bowls with some cilantro rice on the bottom, topped with the vegetables, poached eggs, finely sliced scallions, fresh cilantro, and finish with the parmesan crisps.
  • Add more bacon buttermilk aioli, if desired.

Notes

These bowls are best eaten on the same day all the ingredients are first prepared.