Joan Nova is served a great salad at a Palm Beach bistro, and decides to try and recreate it at home.
Text And Photo By Joan Nova
gen·e·sis/Noun: The origin or mode of formation of something.
People are always interested in recipe development…the how and why of how a dish came to be. I find it fascinating. 
I have to give credit for the origin of ”braised asparagus and leek salad” to Buccán, an upscale bistro in Palm Beach, which is where I first tasted this vegetable combination. And the thought of it lingered with me.
When I was planning a menu for a tapas-style dinner party, I decided this salad would be a unique and perfect base for the first course…and it was. (Note the usage of the word ‘base’.)
Since I had no idea what went into the Chef’s recipe (besides asparagus and leeks), I did the FOODalogue thing…I took the germ of an idea and started building on it. And, lucky me, white asparagus were in season.
PrintBraised Leek + Asparagus Salad
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This braised leek and asparagus salad combines the unexpected flavors and textures of tender vegetables, making it a unique base for a first course or a delightful salad.
Ingredients
- 1 bunch white asparagus (or green)
- 1 leek
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 lemon, juiced
- 2 cloves of garlic, whole (remove before serving)
- Splash of white Vermouth
- Salt, to taste
- Pepper, to taste
- 1 bay leaf
Instructions
- Break off the ends of the asparagus and peel them. Cut off the top two-thirds of the asparagus, which is the most tender part, and set aside. Save the ends for soup or another use.
- Shave the asparagus stalks or julienne them into thin strips.
- Trim the leek, using the inner most part. Julienne the leek and add some of the green parts for color.
- In a large skillet, heat olive oil over medium heat. Add the whole garlic cloves and sauté until fragrant, about 2 minutes. Remove the garlic cloves.
- Add the julienned asparagus and leeks to the skillet. Pour in the chicken broth and a splash of white Vermouth.
- Season with salt, pepper, and add a bay leaf. Cover and braise over low heat for about 15-20 minutes, or until the vegetables are tender but not mushy.
- Remove the bay leaf and drizzle with lemon juice before serving.
Notes
This salad works well as a base for a first course. It pairs beautifully with shrimp ajillo or fennel gazpacho. White asparagus is ideal if in season, but green asparagus is a suitable substitute. The braising method enhances the flavors and textures of the vegetables. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3
- Sodium: 250
- Fat: 8
- Carbohydrates: 10
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Taste Test: This is a combination and method that I don’t think I would have come by on my own, but I cannot express how well the 2 vegetables marry and how delicious the braising made them. The texture was interesting and unexpected — and it was surprisingly flavorful. Nothing more was required on the plate, but…
Remember I said it was a “base” for the first course?
I served it with:
Shrimp Ajillo (shrimp marinated in olive oil, a little s+p, a lot of smoked paprika and minced garlic).
Fennel Gazpacho
Parsley Romesco* (parsley, almonds, olive, S+P, garlic, lemon juice, drizzle of honey).
*totally superfluous I must admit.
I have braised leeks before (loved them) but not with asparagus. It sounds delicious.