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 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
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 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
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.
ASPARAGUS SOLDIERS WITH A SOFT-BOILED EGG
A classic combination, seasoned with chilli and paprika
Provided by Mary Cadogan
Categories Breakfast, Brunch, Lunch, Snack, Starter, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. Season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins. Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. Scatter over the crumbs and serve.
Nutrition Facts : Calories 186 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.72 milligram of sodium
ASPARAGUS SALAD WITH HARD-BOILED EGGS
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus. Steam for five minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into 1/2-inch pieces.
- Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 2 grams
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
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
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- 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.
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