For the Love of Leeks

I love leeks! I've only prepared them a couple of ways, but I love them none-the-less. When last Saturday's Bountiful Basket landed us with two bunches of leeks and another two of asparagus, I knew I had my work cut out for me. I looked through dozens of recipes, but most required 1) going to the grocery store (which I was trying to avoid) and adding cream (which is probably a good thing for me to avoid, as well). So then I decided, "What the heck! Just make something up!" The results - Leek Asparagus Almondine!

 It's a simple recipe! Start by toasting the sliced almonds in a skillet over medium heat. Watch them closely so they don't burn, and when they look toasty, pour them into a glass bowl so they won't continue to cook.

 

About that asparagus...rather than guessing where to cut to get rid of woody parts, try bending them.

 Eventually they will snap, showing you the line between yummy and woody.

 

Toss your sliced leeks into a large pan with some olive oil. Let them cook a while, watching them so they don't burn. Then add in the asparagus. When they are as thin and tender as these, they will only take a few minute to cook.

 

Once the asparagus is tender-crisp, pull it off the heat, add your toasted almonds and serve!

Leek Asparagus Almondine

Serves 2

 Ingredients
1 leek, white and light-green parts, thinly sliced
 ~ 1/2 bunch asparagus, snapped into 2" pieces
4 Tbl sliced almonds, toasted
olive oil

Preheat a large skillet on medium. Clean your leek well. This involves cutting off the dark green leaves and a bit of the root end then splitting the leek in half lengthwise. Now you can spread out the leaves and rinse away any bits of dirt that might be hiding there. Next slice the leeks nice and thin. Once your skillet is hot, add a drizzle of olive oil (I usually make an "S" or "Z" and that seems to be enough). Then stir in the leeks. Watch them carefully so they don't brown - you might want to turn the heat down while you prep the asparagus.

I used to cut the bottoms of the asparagus off. Sometimes I guessed right and got rid of the woody parts. Sometimes I wasn't so fortunate. Now I break them - it's so much easier to tell where the woody part ends and the good part starts. When your leeks are soft, stir in the asparagus. Cooking time will vary depending on the size of yoru asparagus. With these little ones it was a matter of a few minutes.

Load the veggies into a serving bowl - or plate them - and add the almonds on top. That's all there is to it!

Serve alongside your favorite meat (we had grilled salmon) and whatever else looks good - like steamed broccoli!

But next comes the question...what to do with those wonderful, green leaves you trimmed off the leeks? Well, why not make a pesto?!?! Since leek leaves are a bit tougher than basil or fennel fronds, you do need to pre-cook them, but it's pretty easy.

 

Bring a large pot of water to boil, add the leek greens and boil for about 5 minutes. Then take them straight to the sink where you will drain them, rinse them in cold water, and then squeeze most of that water out.

But while those greens are cooking, you can start on the Parmesan and almonds. I used slivered almonds, but sliced will work. Toss them into the bowl of the food processor and blend to break down the pieces fairly small. How small? Well, that depends on your personal preference, but I like mine pretty small.  Next add in the grated Parmesan (don't waste your time with pre-grated or you will lose much of the flavor), lemon juice, and garlic.

Leek Green Pesto


Ingredients
2 bunches leek greens
2/3 c. slivered almonds
2/3 c. grated Parmesan
1 lemons, juiced (or 3 T lemon juice)
3 garlic cloves
4-6 tbsp. olive oil
salt and pepper
1. Boil a large pot of water. Slice leek tops into ½” wide strips. Add to water and boil for 5 minutes, until leeks are softened. Drain, run under cold water, and let cool. Squeeze most of moisture out.
2. Place almonds in food processor and pulse until broken down into small bits. Add leeks and other ingredients except olive oil. Puree until smooth.
3. Slowly add olive oil and blend. Adjust amount of oil as needed
4. Season with salt and pepper. Enjoy on toast, crackers, pasta, or whatever!!