Asparagus: Heat a large sauté pan on medium heat; add 2 tablespoons of the butter and when it melts, add half the asparagus and a pinch of salt. Cook the asparagus, shaking the pan occasionally, for three minutes. Add half of the stock, bring to simmer and remove from the pan. Do the other half of the asparagus with 2 tablespoons of the butter, and when the stock comes to a simmer, add cooked asparagus, adjust seasoning with salt and the remaining butter and cook until the stock has glazed. Mix in parsley and reserve.

Rice: In a small sauté pan, heat 1 tablespoon of oil over high heat. When the oil is hot, add the whipped eggs and scramble until cooked through, about 4-5 minutes. Chop the eggs up with the spatula and set aside.

In a large pan over medium-high heat, add remaining oil and get it hot. Add the scallions and cook for 1 minute. Add the rice and peas and sauté for another minute; add stock and cook until it is evaporated. Season with salt and stir in egg. Split on to four warm bowls or plates, top with asparagus.

Garlic custard: Add all the ingredients in a container and blend well. Place the mix into sprayed 4-ounce molds. Place the mold into a baking dish with cold water, cover with plastic and foil and cook in a 325-degree oven for 20-30 minutes until set. Unmold on pickup. Serve on side.