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		Extra-virgin olive oil
1/4 cup		White-wine vinegar or cider vinegar
2 tablespoons		Drained tiny capers
1 tablespoon		Chopped flat-leaf parsley
1 tablespoon		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		White vinegar
2 lbs		Thick asparagus - trimmed
2 tablespoons		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.

This recipe yields 6 to 8 servings.

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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