Leek and Asparagus Crispy Rice
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 cups chopped leeks, white parts only (from 2 large), washed thoroughly
- Kosher salt and freshly ground pepper
- 8 ounces asparagus, trimmed and cut into 2-inch pieces
- 3 cups cooked white rice
- 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
- 1 cup blanched fresh or thawed frozen peas
- ⅓ cup grated Parmigiano-Reggiano, plus more for serving
- ½ cup chopped fresh parsley and dill, plus more for serving
- Fried eggs, for serving (optional)
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