I’d never cooked with leeks before this recipe, but I was always intrigued when I’d see this ingredient prepared for an amazing dish on a show like Top Chef. I had to do some research on what exactly a leek was and how to prep and cut this leafy wonder. Turns out, a leek is nothing more than a mild-tasting onion. And I’m all about any type of onion in my dinner recipes.
This video from Gourmet Magazine is great tutorial on prepping leeks. For this recipe, you need only watch until about the 1:30 minute mark.
Serve this side dish with Balsamic-Pear Glazed Turkey.
|1 lb thin asparagus spears, washed|
|1 1/2 lbs leeks, sliced|
|1/2 cup lemon juice|
|1/8 cup extra-virgin olive oil|
|2 tbsp fresh thyme sprigs|
|2 garlic cloves, finely chopped|
|1 tbsp sea salt|
|1 tsp ground black pepper|
Asparagus- wash thoroughly and cut off stems. Pat dry and place in large bowl
Leeks- Need some help with prep? View this tutorial until the 1:30 minute mark.
Slice about 1/4 cup of the stems (white portion). Place washed slices in bowl with asparagus.
In a small bowl, mix together lemon juice, olive oil, thyme, garlic, salt and pepper. Then drizzle over asparagus and leeks.
Using your hands, gentle toss togther vegetables and seasoning. Set to the side.
Fill a large pot about 1/4 of the way with water, then bring to a boil.
Place a steamer basket in the pot, then place in seasoned vegetables.
Cover and let steam for about 3-5 minutes.
Remove from heat. Then serve in a large serving dish.