Wild Rice with Asparagus Marinara

Everything in this was great except it was my first time poaching eggs and they were a little overcooked, and the rice turned out terrible. I didn't know what type of wild rice to get but apparently whichever brand I got did not work (second time I made that rice I added a little chicken stock to it and it tasted a little better). Overall a light meal that could be dressed up to look fancy!

Wild Rice with Asparagus Marinara
Recipe from Foxes Love Lemons

1 cup wild rice blend
2 tablespoons extra virgin olive oil, divided
2 garlic cloves, minced
1/4 cup minced onion
2 tablespoons tomato paste
1 large tomato, diced
1/2 cup vegetable broth, tomato juice or water
2 tablespoons chopped fresh basil
1 bunch fresh asparagus, ends trimmed
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons apple cider vinegar
4 large eggs

Prepare rice according to package instructions.

Meanwhile, heat 1 tablespoon oil in medium saucepan over medium heat. Add garlic and onion; cook 4 minutes or until tender, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Add tomato and broth; simmer 6 to 8 minutes or until most liquid is evaporated. Remove from heat; stir in basil.

While sauce simmers, preheat oven to 400º. Toss asparagus with remaining 1 tablespoon oil, salt and pepper. Place on rimmed baking pan. Roast 8 minutes or until just tender.

Fill large, high-sided skillet with water. Heat to a slow boil (about 190º). Add vinegar to water. One at a time, crack eggs into small ramekin and use ramekin to slowly slide eggs into water. Cook 4 minutes or until whites are set and yolks are still soft. Using a slotted spoon, transfer eggs to paper towel-lined plate.

To serve, divide asparagus between 4 salad plates. Divide rice over asparagus. Top rice with tomato sauce, and place eggs on top. Serve immediately.