Irish Asparagus Leeks With Mint Food

ROASTED ASPARAGUS AND LEEKS

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.

FETTUCCINE WITH ASPARAGUS, LEEKS, AND MINT

Steps:

• Whisk lemon zest and juice, salt, ¼ cup oil, and black pepper in a large bowl. Stir in ¼ cup mint.
• Cook pasta according to package directions. Add asparagus during the last 3 minutes of cooking. Drain and cover to keep warm.
• Meanwhile, halve leek lengthwise and thinly slice crosswise into half-moons (about 2 cups). Place in a medium bowl filled with water and let stand for 1 minute, stirring occasionally. Lift leek slices from water (leaving any grit behind) and drain on paper towels.
• Heat 2 tablespoons oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender, about 4 minutes. Add lemon mixture, pasta, and asparagus to skillet with leeks and toss to combine. Serve topped with cheese, crushed red pepper, and remaining ¼ cup mint. Drizzle with remaining 2 tablespoons oil.

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS

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.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

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.

ASPARAGUS, LEEK, AND POTATO SOUP

Steps:

• Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
• Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
• Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

IRISH ASPARAGUS, LEEKS WITH MINT

Steps:

• In a pot of boiling salted water cook asparagus, mint, and sugar in boiling salted water to cover 5 to 7 minutes, until asparagus and leeks are tender; drain.
• Stir in butter, mint, salt, and pepper.

IRISH CREAM OF ASPARAGUS SOUP

Steps:

• Cut the tips from half the asparagus and set aside for garnish. (I use it all).
• Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
• Peel and cube potatoes.
• Wash and finely chop leeks.
• Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
• Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
• Add stock and simmer for 20 minutes.
• Puree the soup in blender, food processor, or use hand blender.
• Place pureed soup back in saucepan.
• Add the creme fraiche and another tablespoon of butter and stir.
• Garnish with tips.

BUTTERED LEEKS

Steps:

• The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
• To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.

ASPARAGUS LEEK SOUP

Steps:

• In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

LEEK-AND-ASPARAGUS CRISPY RICE

Steps:

• Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
• Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

OVEN-ROASTED ASPARAGUS AND LEEKS

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.

ASPARAGUS & LEEK TART

Steps:

• Preheat oven to 375F.
• Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
• Repeat with remaining layers.
• With a sharp knife cut layers into 4 pieces.
• Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
• Refrigerate until ready to fill.
• To make filling slice the leeks into 1/4" rings and wash well then drain.
• Slice the asparagus into 1 1/2" pieces.
• Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
• Remove from heat and set aside.
• In a large bowl stir together cheeses, sour cream, thyme and egg.
• Season to taste with salt and pepper.
• Spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
• Place dishes on a baking sheet and bake for 18-20 minutes.
• Serve warm or cool.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.