Asparagus, Black Rice and Egg: Seasonal Chef Recipe


This is a perfect way to repurpose your leftover rice, making it into a delicious and tasty brunch dish using asparagus and egg. To read my story about asparagus click on this link.

Asparagus, Black Rice and Poached Egg: Seasonal Chef Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

This is a very versatile dish that is perfect for a savory brunch. Don't be afraid to substitute the rice for another grain or legume like quinoa, farro or baby lentils. The kale can be changed up to spinach or chard as well.


  • 4 handfuls of kale, sliced thinly
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 2 cups of cooked rice, or any grain or legume of your choice
  • 1 lb asparagus, trimmed and peeled if thick
  • Balsamic or Sherry Vinegar
  • 4 eggs
  • Chives, thinly sliced for garnish


  1. Over medium heat sauté the kale with a little olive oil and a couple of pinches of salt and pepper. Cook for about 3 minutes. Turn off the heat and add the cooked rice. Cover and set aside.
  2. Bring a small pot of water to boil and add 1 teaspoon of salt for every 4 cups. In a separate bowl make an ice bath.
  3. Drop the asparagus in boiling water and blanch for 2-3 minutes, depending on the thickness of your stem. Remove and immediately place in the ice bath to stop the cooking (shock) for 1 minute. Drain and set aside.
  4. In a small bowl whisk 3 tablespoons of vinegar with 5-6 tablespoons of oil. Season with a couple of pinches of salt and pepper.
  5. Make 4 eggs to your liking, either poached or fried.
  6. While you are cooking the eggs divide the rice between four warmed plates. Place the asparagus over the rice in a pretty pattern. Drizzle with a little of the dressing.
  7. Place one egg on each plate and season with a little salt and pepper and garnish with chopped chives.
  8. Serve immediately.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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