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Asparagus And Leeks With Sauce Gribiche

An arrangement of garden-fresh asparagus and leeks a veggie combo that too few of us are used to makes a pleasing partner to spring chickens. A drizzle of gribiche, a classic French sauce, along the bottom is all that's necessary to enjoy its bright flavor.

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

  For The Sauce Gribiche
2   Hard-cooked eggs - separated
1/3 cup 78mlExtra-virgin olive oil
1/4 cup 59mlWhite-wine vinegar or cider vinegar
2 tablespoons 30mlDrained tiny capers
1 tablespoon 15mlChopped flat-leaf parsley
1 tablespoon 15mlChopped fresh tarragon
  Salt - to taste
  Freshly-ground black pepper - to taste
  For The Leeks and Asparagus
8   Leeks (3" of green left on) (medium)
2 tablespoons 30mlWhite vinegar
2 lbs 908g / 32ozThick asparagus - trimmed
2 tablespoons 30mlChopped flat-leaf parsley - for garnish

Recipe Instructions

Prepare the Sauce Gribiche: Mash the cooked egg yolks in a bowl. Slowly whisk in the oil until thick and smooth; add the vinegar. Finely chop the cooked egg whites and add to the bowl along with the capers, parsley, tarragon, salt and pepper.

Trim the leek roots, leaving the bulbs intact. To remove any sand, soak the leeks for 30 minutes in a bowl with water to cover and the vinegar. Drain and rinse well. Bring a large pot of salted water to a boil. Cook the leeks until tender, about 8 minutes; remove. Refresh under cold water, drain and pat dry. Cook the asparagus 3 to 4 minutes in the same boiling water. Refresh the asparagus as well.

Arrange the vegetables decoratively on a platter. Spoon 1/4 cup of the sauce along the bottom of the vegetables. Sprinkle with the parsley before serving.

Dietary Information:

Per serving (based on 8): 90 calories, 15g carbohydrates, 3g protein, 3g fat, 15mg cholesterol.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-13-2003"

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