Leek And Asparagus Crispy Rice Recipes

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ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS



Roasted Asparagus With Crispy Leeks and Capers image

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

1 pound thick asparagus, ends trimmed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 large leek, white and light green parts, halved lengthwise and thinly sliced
2 tablespoons drained capers
Lemon wedges, for serving
1/4 cup parsley, leaves and tender stems, torn
2 teaspoons Dijon mustard
2 teaspoons drained capers, finely chopped
1 small garlic clove, finely grated or minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

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.

LEEK-AND-ASPARAGUS CRISPY RICE



Leek-and-Asparagus Crispy Rice image

This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg-fried just until the yolk can be used as a silky sauce-becomes the crown on top of a most excellent vegetarian rice bowl.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cups chopped leeks, white parts only (from 2 large), washed thoroughly
Kosher salt and freshly ground pepper
8 ounces asparagus, trimmed and cut into 2-inch pieces
3 cups cooked white rice
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
1 cup blanched fresh or thawed frozen peas
1/3 cup grated Parmigiano-Reggiano, plus more for serving
1/2 cup chopped fresh parsley and dill, plus more for serving
Fried eggs, for serving (optional)

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.

CRUNCH CRAZY ASPARAGUS SPEARS



Crunch Crazy Asparagus Spears image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 pound medium asparagus (about 20 spears)
2 egg whites
Kosher salt and freshly cracked black pepper
1 tablespoon mayonnaise
2 cups panko breadcrumbs
1/2 cup grated Parmesan
1 teaspoon Italian seasoning
1 teaspoon paprika
Extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Prepare the asparagus by trimming off the tough woody stem.
  • Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
  • In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
  • Bake until golden and crispy, 15 to 17 minutes. Serve immediately.

CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART



Crispy and Delicious Asparagus and Potato Tart image

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.

Provided by Jamie Oliver

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

Steps:

  • Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
  • Preheat the oven to 375 degrees F.
  • Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
  • When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

FRIED RICE WITH BACON



Fried Rice with Bacon image

Crispy bacon gives this fried rice recipe a delicious difference. The sauteed leeks and onion season the rice nicely and give it an appealing look. It goes great with my mom's baked salmon. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 medium leeks (white portion only), chopped
1 medium onion, chopped
2 tablespoons olive oil
4-1/2 cups cooked rice
1/2 teaspoon salt
1 egg, lightly beaten
5 bacon strips, cooked and crumbled
Pepper to taste

Steps:

  • In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper.

Nutrition Facts :

ASPARAGUS-LEEK RISOTTO



Asparagus-Leek Risotto image

Make and share this Asparagus-Leek Risotto recipe from Food.com.

Provided by JackieOhNo

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb asparagus, trimmed
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 1/2 cups sliced leeks (white and light green parts only)
1 cup arborio rice or 1 cup short-grain rice
3 cups chicken broth
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon freshly ground coarse black pepper
1 lemon, sliced

Steps:

  • Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
  • While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
  • In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
  • Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
  • Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.

Nutrition Facts : Calories 349.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 7.3, Sodium 720.9, Carbohydrate 52.3, Fiber 5.1, Sugar 3.1, Protein 13

OVEN-ROASTED ASPARAGUS AND LEEKS



Oven-Roasted Asparagus and Leeks image

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

6 medium leeks
20 thick asparagus spears (about 1 pound)
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
Balsamic vinegar (optional)

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.

CREAMY LEEK & ASPARAGUS SOUP (WITH CRISPY MAPLE BACON) RECIPE - (4/5)



Creamy Leek & Asparagus Soup (with crispy maple bacon) Recipe - (4/5) image

Provided by á-114869

Number Of Ingredients 10

1 T olive oil
3 cups sliced leeks (fresh or frozen)
2 cups sliced asparagus (optional - leave a few tips out for garnish)
3 cups cauliflower florets (fresh or frozen)
1 t garlic powder (or 3 cloves minced)
1 t pink himalayan salt
1 T herbs d'provence
6 cups broth
4 slices bacon
1 1/2 T maple syrup

Steps:

  • (1) heat olive oil in a large pot over medium heat (2) add leeks and saute for 4-5 minutes (3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil (4) simmer for 20 minutes - until cauliflower is tender (5) blend until smooth using an immersion blender (6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side (7) serve soup topped with a few pieces of bacon & optional asparagus tips

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO



Asparagus and Leek Risotto with Prosciutto image

Categories     Pork     Rice     Vegetable     Appetizer     Asparagus     Leek     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
  • Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS



Red and Black Rice With Leeks and Pea Tendrils image

I made this on impulse when I found pea tendrils at the farmers' market this week, but you don't have to put aside the recipe until spring brings them to your markets - use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin's "Sunday Suppers at Lucques."

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course, side dish

Time 10m

Yield Serves four to six

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
Salt to taste
2 teaspoons thyme leaves
3 cups cooked Wehani rice or Bhutanese red rice
1 cup cooked black rice, either Japonica or Chinese black rice
1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
Salt
freshly ground pepper

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 1 gram

ASPARAGUS WITH LEEKS AND NEW POTATOES



Asparagus with Leeks and New Potatoes image

Categories     Potato     Asparagus     Leek     Healthy

Yield serves 4

Number Of Ingredients 5

1 1/2 pounds fresh asparagus, peeled and trimmed
Green tops of 2 large leeks, washed and trimmed
1/2 pound small new red potatoes, cooked but not peeled
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper

Steps:

  • Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside. Slice the leek tops crosswise about 1/4 inch thick. Slice the potatoes into 1/4-inch-thick rounds.
  • In a skillet or saute pan that will comfortably hold all the ingredients, melt the butter over medium-high heat. Add the potatoes and the asparagus stems. Saute, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.
  • Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper. Sauté, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. It should still be firm and bright green. Taste and correct the seasonings, and serve at once.

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From eatingwell.com


20 LEEK RECIPES THAT ARE LIKE, 'ONIONS WHO?' | BON APPéTIT
2019-04-25 Roast Chicken Thighs with Peas and Mint. We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird. View Recipe. Photo by ...
From bonappetit.com


EASY ROAST CHICKEN WITH ASPARAGUS AND LEEKS RECIPE
2018-08-30 While chicken roasts, make jus. Chop neck and back bone into 1-inch chunks with a cleaver, heavy chef's knife, or poultry shears. Place in a medium saucepan and cook over high heat, stirring occasionally with a wooden spoon until browned on all sides, about five minutes.
From seriouseats.com


ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
Instructions. Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate.
From loveandlemons.com


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