Bring 3 cups of water to a boil. Cut asparagus into 1/2" - 1" pieces, add to water. Continue boiling for 5 minutes. Remove asparagus from water with a slotted spoon, run under cold water, set aside.
Add the rice and butter to the water. Simmer covered for 15 -20 minutes or until cooked. Set aside.
In a small mixing bowl whisk together the eggs and salt. Add the cheese, basil, chives, lemon juice, and pepper. Mix well.
Stir the cheese/egg mixture into the hot rice. Add the asparagus. Mix well. Cook over low heat for 1 minute or until heated through.
