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Purple Asparagus Salad with Baby Leeks, Fava Beans and
Lemon Olive Oil
Chef
Jody Denton, Merenda Restaurant and Wine Bar-Bend, OR
Adapted by StarChefs
Yield: 4-6 servings
- 1
pound baby leeks
-
1 pound purple asparagus
-
1 bunch fresh whole thyme
-
2 Tablespoons olive oil
-
½ cup cleaned fava beans
-
¼ cup red wine vinaigrette (see recipe below)
-
Salt and pepper
-
lemon olive oil to drizzle
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Place the leeks, thyme and
olive oil in a large skillet or saucepan along with about half
a cup of water and a little salt. Put the pan over a high flame
for 3 or 4 minutes until the leeks begin to get tender.
Add the asparagus and continue cooking for another 3 to 4 minutes,
adding a little water if necessary. When the asparagus is tender,
the water should be almost completely evaporated and the remaining
liquid should glaze on the vegetables lightly. Toss in the fava
beans, the vinaigrette and a touch of salt and pepper to taste
and remove from the fire immediately.
Arrange the warm vegetables on a platter or plates, drizzle
the lemon olive oil over the vegetables, and scatter a few chervil
leaves over the top.
Vinaigrette:
- 1
pound baby leeks
- ¼
cup red wine vinegar
-
½ cup olive oil
-
1 Tablespoon ramps or wild onions, finely minced
-
2 teaspoons fresh thyme, chopped
-
1 teaspoon salt
-
¼ teaspoon freshly ground black pepper
Mix
all ingredients together and whisk thoroughly before serving.
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