Creamy Rice with Asparagus

3 c water
1/2salt, divided
3 c sliced asparagus (about 12 oz)
1 1/2 c uncooked long-grain rice
1 Tbsp butter
2 eggs
1 c grated Parmesan cheese, divided
1/4 c chopped fresh chives, divided
3 Tbsp chopped fresh basil
1 tsp grated lemon rind
1/4 tsp black pepper

Bring 3 c water and 1/4 tsp salt to a boil in a large saucepan. Add asparagus and cook 5 minutes or until crisp-tender. Remove asparagus with a slotted spoon, rinse with cold water and set aside.

Add rice and butter to cooking liquid; cover and simmer 15-20 minutes or until rice is done. Set aside.

Combine 1/4 tsp salt and eggs in a small bowl; whisk until well-blended. Add 3/4 c cheese, 3 Tbsp chives, basil, lemon rind and pepper; stir well. Stir egg mixture into hot rice. Stir in asparagus; cook 1 minutes over low heat or until heated through. Top each serving with remaining cheese and chives.

NOTES
From Cooking Light.
Untried.