Asparagus And Leeks With Sauce Gribiche

Recipe Ingredients

		For The Sauce Gribiche
2		Hard-cooked eggs - separated
1/3 cup	78ml	Extra-virgin olive oil
1/4 cup	59ml	White-wine vinegar or cider vinegar
2 tablespoons	30ml	Drained tiny capers
1 tablespoon	15ml	Chopped flat-leaf parsley
1 tablespoon	15ml	Chopped 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	30ml	White vinegar
2 lbs	908g / 32oz	Thick asparagus - trimmed
2 tablespoons	30ml	Chopped 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.

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

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