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1 c. wild rice- COOK
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1 bunch asparagus, chopped and sauteed
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½ pound cremini mushrooms, sliced and sauteed
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4 poached eggs (1 per serving)
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WHISK-
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3 tablespoons extra virgin olive oil
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Juice of ½ lemon
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2 tablespoons chopped dill
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1 clove garlic, minced
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½ teaspoon salt
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¼ teaspoon red pepper flakes
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¼ teaspoon ground black pepper
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Grated Parmesan
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