Instructions

1. Sauté the fìgreen asparagus: Set a small sauté pan over medium heat and add 1 Tbsp of olive oil. Cut the tips of the asparagus (you can use the tips for a homemade broth) and then add the asparagus to the pan. Let them toast without burning them (7 min).
2. Sauté the rice: Set a large sauté pan over medium heat and add 1 Tbsp of olive oil. Add the cooked basmati or long rice and then add salt, pepper, and garlic powder. Allow the rice to toast to crisp for several minutes (7 min).
3. In the meantime, if you make homemade pesto: In a food processor add the almonds with garlic. Process them and then add the lemon juice with the chopped basil and process. Finally, add the olive oil with nutritional yeast and blitz until smooth. Season to taste. Spoon the pesto into a jar and top with a thick drizzle of olive oil to keep it in the fridge until one week.
4. Garnish the rice: In the same big sauté pan, turn off the heat and then add 4 Tbsp of the pesto and toss. If you use more rice, add another tablespoon of pesto.
5. Serve the Crispy Rice with sauté asparagus and chopped hazelnuts. Enjoy it warm or let it cool down for 10 minutes.