Braised Leek + Asparagus Salad
The beauty of this dish is the unexpected flavors and textures. Great for a different kind salad, vegetable side or first course.
  • white asparagus (or green)
  • leek
  • chicken broth
  • olive oil
  • 1 lemon, juiced
  • 2 cloves of garlic (whole + remove before serving)
  • splash of white Vermouth
  • salt, pepper, bay leaf
  1. Break off asparagus ends and peel.
  2. Cut off top ⅔ (most tender part).
  3. Save ends for soup.
  4. Shave stalks or julienne.
  5. Ditto inner most part of leek.
  6. Add some julienned green of the leek for color.
  7. Braise in liquid of chicken broth, olive oil and lemon juice seasoned by salt, pepper, bay leaf, a couple of cloves of garlic (whole/remove) and a splash of white Vermouth.
  8. Cook for about 8 minutes till tender.
  9. Serve room temperature.
Recipe by Honest Cooking at