Saturday, July 30, 2011

Drunken Asparagus and Leeks

A while ago my friend JL posted a recipe for leeks sauteed in white wine on her Facebook page JL Goes Vegan, and other musings.  It was a part of the New York Times Recipes for Health series and it looked awesome!
















I have recently started to cook with leeks quite a bit as I really enjoy their mild flavor.  And, Mr. Meat and Potatoes is a not really a fan of onions so I find cooking with leeks good when feeding him, too.  Now, lets not get crazy or anything-- he did not eat this but I did and it was delicious!

Anyway, upon seeing the leek recipe from the New York Times I immediately thought about asparagus and how good they would go with the leeks.  So here you have it- my drunken asparagus and leeks. Super easy and super delicious!
















Drunken Asparagus and Leeks

1 bunch asparagus, woody part of stems removed
1 leek, cleaned and sliced thin (white part only)
2 cloves garlic, minced
1/2 cup dry white wine
1 tbsp olive oil
1 tsp dried basil (optional)
Salt and pepper to taste

In a saute pan heat olive oil over medium heat.  Add the garlic and saute until tender.  Add leeks and 1/4 cup of the white wine. Season with salt and pepper. Continue to saute until leeks are tender.

As leeks are cooking place asparagus in another saute pan. Add the other 1/4 cup of white wine and cover.  Heat over medium heat until asparagus is bright green and fork tender.

Place asparagus in a serving dish and top with leek mixture. Sprinkle with basil if desired.

5 comments:

  1. OMG—yum. That's all I can say.

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  2. It does sound very good. I love asparagus, so a new sauce is always welcome

    and I still have 9/10ths of the bottle to help me cook!!!

    ReplyDelete
  3. Yes, that is the master plan when cooking with wine :)

    ReplyDelete
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