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.