Instructions

1. Pour 4 cups of chicken stock and 2 cups of water into a pot and bring to a boil. Add 1 teaspoon of kosher salt, stir and add rice. Lower heat and cook until the rice is done.
2. Drain the rice and lay it on a pan to let it cool. You don’t want it to continue to cook in its own heat.
3. Prepare the asparagus: cut off the tips only of the asparagus. Reserve the stalks for another use. Rinse and steam until just done. Quickly rinse under cool water and set aside to dry.
4. Clean and slice the scallions on the diagonal, thinly, set aside.
5. Peas: Boil in salted water for 3 or 4 minutes till just done. Rinse under cold water and set aside.
6. Bring 2 cups of broth to simmer.
7. Place the egg yolks and the lemon juice together in a metal bowl. Whisk unitl they are well mixed. Using a ladle slowly drizzle about a cup of the broth into the egg yolk mixture, stirring the entire time. Then add this mixture back to the pot of broth, whisking over low heat until thickened. This should take about 8 minutes or so.
8. Add the rice back to the this pan, and stir to coat and heat through. Add the peas, zest and scallions, stirring to mix in.
9. Place on a serving dish and scatter the asparagus tips over. Serve.