CREAMY RICE WITH ASPARAGUS

3 Cups Water 3 Cups Asparagus, sliced 1 1/2 Cups Rice, uncooked 1 Tablespoon Butter 2 Large Eggs

1 Cup Parmesan Cheese, divided & grated 1/4 Cup Fresh Chives, divided & chopped 3 Tablespoons Fresh Basil, chopped 1 Tablespoon Lemon Rind, grated 1/4 Teaspoon Black Pepper

Bring water to a boil. Add asparagus and cook 5 minutes. Remove and rinse with cold water. Set aside. Add the rice and butter to the cooking liquid, cover and simmer for 20 minutes or until the rice is done. Set aside. Add the eggs to a bowl and stir with a whisk until blended. Add 3/4 cup cheese, and 3 tablespoons chives. Add the remaining ingredients, and stir until blended. Add the mixture to the cooked rice. Add the asparagus and cook for 1 minute or until heated through. Spoon into 4 bowls and top each with 1 tablespoon cheese and the remaining chives. Serve.

SERVINGS 4; CALORIES 472; FAT 14.7 g; PROTEIN 22.5 g; CARBS 61.8 g; FIBER 3.1 g; CHOL 141 mg; IRON 4.6 mg; SODIUM 889 mg; CALC 451 mg SERVING SIZE= 1 Cup

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Updated 12/7/99