Onions Stuffed with Red Rice and Wild Asparagus
Rinse rice in a colander and drain well. Spread in a baking dish. Bring broth to a boil and add rice. Cook, covered, for about 40 minutes until al dente. Add more broth as needed.
Preheat the oven to 180 ° C upper and lower heat.
Peel onions and cook in salted water for about 10-15 minutes, depending on size. Remove with a slotted spoon and drain. Trim root ends and scoop out inner pulp gently with a teaspoon. Chop 3-4 tablespoons of onion pulp and combine with about half of rice, egg and herbs. Season with salt and pepper and stuff into onions. Arrange on an oiled baking dish and season with salt and pepper. Drizzle with oil and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden brown. Baste with cooking juice from time to time.
Rinse asparagus and combine with remaining rice. Add to baking onions during the last 5-10 minutes of cooking. Add a little water and sprinkle with lemon juice, season with salt and pepper. Arrange rice and asparagus on plates and top with stuffed onions. Serve.