BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
CHERVIL LEEK SOUP
I found this recipe on a Belgian website while I was looking to emulate my (Belgian) boyfriend's father's chervil soup. This soup came out lighter in color than his, more of a creamy green as opposed to dark green, but it is simple and delicate. I have a sneaking suspicion that he doesn't use leeks in his, but I think the leeks add a fuller dimension that I found really satisfying. We eat soup every day of the week with dinner, so it always gets made in big batches and served all week long. Light soups like this are nice for spring. Add little soup meatballs if you like (I do). Also, I used 2 leeks instead of 3 by accident and used a little more water than called for, and it still tasted really nice. I guess the most important thing is not to cook this soup too long because the delicate flavors will deteriorate if overdone.
Provided by m3g4570
Categories Clear Soup
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In your soup pot, saute onions and leeks over medium heat until soft. (Tip: salt the onions and leeks at this stage so they release their moisture faster.).
- Add water.
- Add chervil, bullion cubes, and bouquet garni and let simmer for 15 minutes over medium heat.
- Add salt and pepper to taste.
- Remove bouquet garni and blend soup.
- Add meatballs if desired.
Nutrition Facts : Calories 60, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.8, Sodium 220, Carbohydrate 7.7, Fiber 1, Sugar 2.6, Protein 0.9
OVEN-ROASTED ASPARAGUS AND LEEKS
This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
- Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
- Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.
OVEN-ROASTED ASPARAGUS AND LEEKS
Make and share this Oven-Roasted Asparagus and Leeks recipe from Food.com.
Provided by JacquelineS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Trim each leek at root end, then cut off top where the thick green leaves begin.
- Cut in half lengthwise and soak in cold water 10 minutes.
- Rinse, then pat dry.
- Trim tough ends of asparagus.
- Combine leeks and asparagus in a large bowl.
- Drizzle with olive oil and add salt and pepper.
- Toss to coat.
- Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
- Let cool 5 minutes, then drizzle with balsamic vinegar.
Nutrition Facts : Calories 127.8, Fat 3.9, SaturatedFat 0.6, Sodium 327.9, Carbohydrate 22, Fiber 3.9, Sugar 6.2, Protein 3.8
ROASTED ASPARAGUS AND LEEKS
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
ASPARAGUS LEEK TART
I'm posting the recipe that I 'lightened' up..it did call for whipping cream. I also use dairy case pastry (I hate making pie crust lol).
Provided by katie in the UP
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases).
- Press pastry into sides of pan, put into freezer for 15 minutes.
- Blind bake for 15 to 17 minutes until crust is golden, cool completely.
- Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.
- Cool and transfer to a plate.
- In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.
- Transfer to small bowl.
- In a med bowl, whisk together milk and eggs, leeks and pepper.
- Pour unto crust.
- Arrange asparagus on top of milk mixture; sprinkle top with cheese.
- Bake until filling is set and golden on top, approx 30 minutes.
- Cool on a wire rack 30 minutes.
- Serve warm or at room temperature.
More about "chartreuse of asparagus and leeks served with an emulsion of chervil food"
FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
Ratings 9Calories 121 per servingCategory Condiments And Sauces
BEST ASPARAGUS RECIPE - HOW TO MAKE ASPARAGUS WITH PANCETTA
From food52.com
Reviews 331Servings 4Cuisine AmericanCategory Side
BREAKFAST CASSEROLE WITH LEEKS AND ASPARAGUS - SIMPLY RECIPES
From simplyrecipes.com
12 DELICIOUS WAYS TO COOK WITH ASPARAGUS | SHEERLUXE
From sheerluxe.com
GRUYèRE, LEEK AND ASPARAGUS TART | METRO
From metro.ca
FETTUCCINE WITH ASPARAGUS, LEEKS, AND MINT RECIPE - REAL SIMPLE
From realsimple.com
ONE-POT ASPARAGUS, LEEKS AND EGGS RECIPE | TESCO REAL FOOD
From realfood.tesco.com
ASPARAGUS WITH SPRUCE EMULSION RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHARRED LEEKS AND WHITE ASPARAGUS, HAZELNUTS AND MILK …
From finedininglovers.com
CREAMY ASPARAGUS SOUP RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
WHAT IS CHARTREUSE LIQUEUR? - THE SPRUCE EATS
From thespruceeats.com
ASPARAGUS AND CHERVIL SOUP | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
THE 10 BEST ASPARAGUS RECIPES | FOOD | THE GUARDIAN
From theguardian.com
QUICK GUIDE TO CHARTREUSE - A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love