Asparagus with Leeks and New Potatoes

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Asparagus with Leeks and New Potatoes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds fresh asparagus, washed, peeled and -- trimmed

Green tops of 2 large leeks -- washed and trimmed

1/2 pound small red new potatoes, cooked but not -- peeled

4 tablespoons unsalted butter

Salt and pepper in a peppermill

 

1. Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate

from the stems. Set them aside. Slice the leek leaves crosswise about 1/4 inch

think. Slice the potatoes into 1/4-inch thick rounds.

 

2. Put the butter in a skillet or sauté pan that will comfortably hold all the

ingredients and turn on the heat to medium high. When the butter is melted, add

the potatoes and asparagus stems. Sauté, tossing them frequently, until the

potatoes are beginning to turn golden, about 3 minutes.

 

3. 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 aspara gus is tender and beginning to brown a little. It

should still be firm and bright green. Turn off the heat. Taste and correct the

seasonings, and serve at once.

 

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NOTES : There is no substitute for butter here. No other fat will caramelize the

asparagus or give the dish that rich, buttery-brown flavor Though the flavor

would in no way be the same, the only substitutes that I could suggest might be

extra virgin olive oil or peanut oil.