BLACKENED LEEKS WITH ASPARAGUS AND BOILED EGGS
Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.
Provided by Alison Roman
Yield Serves 4
Number Of Ingredients 8
Steps:
- Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.
- Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.
- Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.
- Peel eggs, halve, and place on top of vegetables. Top with sea salt.
ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS
A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.
Provided by MECLA
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
- Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g
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
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.
ASPARAGUS WITH LEEKS AND PANCETTA WITH EGGS EN COCOTTE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end and repeat with the remaining asparagus. Cut the asparagus into 1-inch lengths.
- Bring a large pot of salted water to a boil.
- While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes. Add the leek and saute until softened but not colored.
- Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Drain and add to the skillet. Season mixture with salt and pepper and toss to coat. Transfer to a serving bowl and serve immediately.
- Serve as a first course or as an entree with Eggs en Cocotte.
- Preheat the oven to 375 degrees F.
- Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!
- Yield: 6 servings
BRAISED LEEKS WITH PARMESAN
My friend Elizabeth tells me that even people who think they don't like leeks like this dish. The leeks are braised in wine and water or stock until soft and golden, then topped with Parmesan and run under a broiler, so you get a crunchy layer on top of soft cooked leeks. One of the tricks here is to discard the outer layers that become papery when you cook them, so that the whole leek will be soft and easy to cut through.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
- Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
- Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 4 grams
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.
LEEKS VINAIGRETTE WITH SIEVED EGG
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
Provided by Gabrielle Hamilton
Categories dinner
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice off the tangled root end and the thick, woody dark green top of each leek at the approximate same length. Wash the leeks vigorously under slow-running cold water, using your hands and fingers to scrape away insistent dirt and sand. Arrange them on a cutting board, and in one confident move, stab the tip of a sharp chef's knife into the leek 1/2 inch from the root end, and run it the rest of the length to the green top, in essence cleaving the leek starting from the white pale root, making two legs and a crotch, where only one thick column was to start. Back at the sink, wash again and again, keeping the leeks intact, but removing every single last grain of sand.
- Place the leeks in a shallow heatproof dish large enough to hold all of them snugly in a single layer. Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river's edge. Season with salt, and scatter with the black peppercorns. Cover with parchment, being sure that the parchment is tucked in around all the edges of your casserole dish. Add a few spoonfuls of water evenly on top of the parchment - allowing the weight of the water to help hold down the parchment, which will start to dome from heat and condensation once the cooking starts. Bring the water to a gentle simmer, and hold it there until the leeks are tender without being mushy, with no raw, crunchy quality at all. The color will be drab on the exterior and still attractive halcyon at the centers. This may take 10 minutes, or even 20; you have to watch them.
- Remove the leeks from the water with a slotted spoon, and transfer to a clean rack, draining all of their cooking water. Once they have cooled completely, remove the outermost papery, inedible layers of the leek to reveal the tender interiors. Also pick out any black peppercorns that may be clinging inside the layers. Cut into quarters on a bias, and arrange attractively on a serving platter.
- For the vinaigrette, place the grated garlic, mustard and red wine vinegar in bowl. Add in a pinch of kosher salt and a few cracks of black pepper. Whisk in the olive oil. Season to taste with salt and pepper.
- To assemble, dress the leeks generously with the vinaigrette. Push the egg whites through a fine-mesh sieve, followed by the yolks, over the leeks - exploiting the color contrast. Scatter with chopped parsley. And finish with a solid few grinds of black pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 4 grams, TransFat 0 grams
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