Description
The beauty of this dish is the unexpected flavors and textures. Great for a different kind salad, vegetable side or first course.
Ingredients
Scale
- 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
Instructions
- Break off asparagus ends and peel.
- Cut off top 2/3 (most tender part).
- Save ends for soup.
- Shave stalks or julienne.
- Ditto inner most part of leek.
- Add some julienned green of the leek for color.
- 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.
- Cook for about 8 minutes till tender.
- Serve room temperature.