We like to take the egg and make it a star. Here, it teams with a touch of Asian spice for a curry to serve over rice.

Prep: 10 minutes Cook: 20 minutes Makes: 4 servings

2 tablespoons

vegetable oil

6 green onions, sliced

3 cloves garlic, sliced

2 teaspoons Thai or other curry paste

1 can (14 ounces) chicken broth

1 bunch asparagus, cut on diagonal into pieces

½ cup whipping cream or half and half, optional

¼ teaspoon salt

8 hard-cooked eggs, peeled, halved

Grated zest of 1 lemon

1 cup basmati rice, cooked

Heat oil in large skillet over medium heat; add half of the onions and the garlic. Cook, stirring, until softened, 2 minutes. Add curry paste; cook, stirring, 1 minute. Stir in chicken broth; heat to a boil. Reduce heat to low; simmer 5-7 minutes.

Stir in asparagus; cook over low heat, until crisp-tender, 3-5 minutes. Stir in cream and salt. Add eggs; heat 2 minutes. Sprinkle lemon zest and the remaining onions over. Serve over rice.

TIPS: Chilled hard-cooked eggs peel easier than warm eggs. Hard-cooked eggs will keep in the fridge up to three weeks.

BEVERAGE SUGGESTION: A fresh, slightly sweet white wine works well with curries. Try an Alsatian pinot gris or riesling.

Nutrition per serving: 533 calories, 48 percent of calories from fat, 28 g fat, 6 g saturated fat, 424 mg cholesterol, 49 g carbohydrates, 21 g protein, 530 mg sodium, 4 g fiber

- Carol Mighton Haddix, Chicago Tribune