This Spanish Asparagus Rice with Eggs is seriously one of the tastiest rice dishes ever. It´s got a ton of great flavors & textures, it´s easy to make and comes together in about 30 minutes.
This is the perfect dish for a busy weeknight dinner, yet it´s bold enough for a relaxed weekend lunch, next to a bottle of Spanish wine. Either way, this promises to be one heck of a great dish everyone will love.
You can make this dish any time of the year. But it´s extra special during spring, when asparagus are in-season. As you know, using fresh produce that´s in season always gives that extra pop of flavors.
TIPS & TRICKS to Make this Recipe: In order to perfectly cook this dish, you want to add the eggs while there is still some broth left in the pan. If you wait too long, the rice will over cook. Usually about 8 to 9 minutes after adding the broth into the rice is when you want to add the eggs. Place a lid over the pan and cook for about 4 to 5 minutes.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SAFFRON THREADS
SPANISH SEA SALT
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Watch the Video Below on How to Make Spanish Asparagus Rice with Eggs
Spanish Asparagus Rice with Eggs
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1/2 onion
- 4 cloves garlic
- 1 bundle fresh asparagus about 16 spears
- 1 tomato
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1 cup uncooked round rice 200 grams
- 1 cup canned or jarred cooked chickpeas 170 grams
- 3 cups vegetable broth 711 ml
- 1/4 tsp saffron threads .17 grams
- 4 cage-free organic eggs
- sea salt & black pepper
Instructions
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Cut one bundle of fresh asparagus (washed & patted dry) into 1 inch (2.5 cm) pieces, add 1 cup of canned cooked chickpeas into a sieve and rinse under cold running water, finely grate 1 tomato, finely dice 1/2 onion and finely mince 4 cloves garlic
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Add 3 cups (711 ml) vegetable broth into a sauce pan, pinch in 1/4 tsp (.17 grams) saffron threads and heat with a medium-high heat
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Heat a large fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & chopped asparagus, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix with the olive oil, 30 seconds later add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together and then add in the grated tomato, simmer for 1 minute
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After 1 minute and the grated tomato has thickend up, add in 1 cup (200 grams) uncooked round rice, the 1 cup rinsed chickpeas and season with sea salt & black pepper, mix together until well mixed, then add in the saffron infused broth that has been heating up, give it all one final mix so everything is evenly distributed, after this do not mix the rice again, otherwise it distrups the way the rice cooks
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About 8 to 9 minutes after adding the hot broth into the pan and you can see a lot of the broth has incorporated into the rice, but there is still plenty of broth left, lower the fire to a low-medium heat, add in 4 eggs (I like to create little pockets in the pan so the eggs sit in there perfectly), season the eggs with black pepper and place a lid on the pan
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After simmering with the lid for 4 to 5 minutes the eggs and the rice should be perfectly cooked, remove the pan from the heat, serve at once, enjoy!
Recipe Notes
Get the Saffron Threads I used to make this recipe
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Heather Baugh
Greetings from New Zealand. I started following you when our much anticipated trip to Spain got cancelled due to COVID last year. We love your channel and your food.
05 . May . 2021I’m making this dish tonight as it’s a big favourite.
This may sound like a sac religious thing to do but the last time found me with about 20 min total to get dinner on the table.
I prepped all the ingredients and put them all in the Instapot without the oil and eggs. The result was fantastic and my husband struggled to detect any difference. I’m vegan so don’t use the eggs and poured EVOO over after plating. Thank you for the inspiration you’ve given the cook.
Spain on a Fork
That sounds great! thanks for the comment 🙂 much love
05 . May . 2021Jeff
What is the right rice to use ?
12 . Apr . 2021Spain on a Fork
Any rice you like, but I prefer Spanish round rice, very similar to medium grain rice or arborio rice 🙂 much love
13 . Apr . 2021Lazara
absolutely delicious rice! So simple but as you say “bursting with flavors “. Thanks so much for sharing. We love your recipes! I have made many of them and they are allways a hit!
09 . Apr . 2021Spain on a Fork
I am so happy to hear that! thanks for the comment 🙂 much love
10 . Apr . 2021Bonnie Dirk
About 2 weeks ago you posted a similar recipe called the Oven Crusted Spanish Rice. As I am interested in trying both of these dishes I noticed that the ratio of broth to rice is very different. For example in the Oven Crusted recipe it is 1 cup rice to 2 cups broth but the Asparagus Rice recipe is 1 cup rice to 3 cups broth. This seems like it will be very soggy rice…could it be a typo??
24 . Mar . 2021Spain on a Fork
When you bake rice, you use less liquid than you would over the stove, for round rice it is 1 cup dry to 3 cups wet 🙂 much love
25 . Mar . 2021Ramya
will be making this soon with cauliflower rice as i dont eat rice sorry for double comments on your eggplant post sorry again i never had spanish asparagus rice with eggs before will dm you if i make this and let you know how it goes Thanks Ramya
22 . Mar . 2021Spain on a Fork
Sounds great Ramya! much love 🙂
23 . Mar . 2021