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
1/3 cup grated Parmigiano-Reggiano, plus more for serving
1/2 cup chopped fresh parsley and dill, plus more for serving
Fried eggs, for serving (optional)
Preparation
Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.
