Saturday, March 21, 2009

New recipe with fresh veggies from the farmers market

Wash a bundle of asparagus spears, and trim off the ends. (Snap them in two and keep the head, the portion below the snapping point is usually too fibrous for my taste.)
Pick a couple of the slimmest and tenderest spears to enjoy raw...a woody, earthy taste that nothing can replicate!

Wash three bulbs of leeks (these are different from spring onions; leeks have a milder taste in my opinion). Trim off the fibrous root and any decayed portions of the stalk. You can also peel off the top most layer of the bulb if you want it extra clean.
Keep as much of the stalk as possible though, because they are very flavorful and are an excellent contrast to the taste of the bulb.

In a large skillet or non stick pan, heat 1 tbsp of olive oil and 1 tbsp of butter on a medium flame. The butter is important because pure, unfiltered olive oil has a low smoke point. Just throw your diet out the window for this recipe.

Once the butter melts, throw in the chopped leeks. Allow to wilt for a couple of minutes and then add the asparagus spears. Sprinkle salt and cracked pepper on top. Cover the lid and cook on medium heat for about a minute. You can let it cook longer if you want the vegetables well done; I personally prefer my asparagus slightly crunchy. Besides, I have also noticed that the heat remaining in the pan extends the cooking process even after the flame is turned off.

I'm not posting a picture for a few reasons:
1) I already ate most of the dish
2) My utensils don't look very presentable
3) I'm of the 'hack the vegetables and don't care about the shape' school of thought, which is great for my hands and tastes alright, but makes for pretty unappetizing pictures..

1 comment:

Joji said...

:):):) So many memories associated with food!