Asparagus and Leek Vinaigrette

asparagus-leek-vinaigrette
Photo by Hector Manuel Sanchez
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 240 calories
    • Fat 14 g
    • Sat Fat 2.5 g
    • Cholesterol 140 mg
    • Sodium 420 mg
    • Protein 9 g
    • Carbohydrate 21 g
    • Sugar 7 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 39 mg

Fill a large saucepan with water and bring to a boil. Add the leeks and simmer for 3 minutes. Add the asparagus and continue simmering about 3 minutes more, until both the asparagus and leeks are tender but green. Transfer both to a bowl of ice water to cool, then drain them, dry them, and arrange them on a serving platter.

Combine the mustard, vinegar, and olive oil in a bowl. Spoon the vinaigrette over the leeks and asparagus. Top with the halved eggs and scatter with chopped capers and chives. Season generously with salt and pepper.

Ingredients

  1. Check 5 leeks, white and pale green parts only, cleaned and halved lengthwise
  2. Check 1 pound asparagus (approximately 1 bunch), trimmed
  3. Check 2 tablespoons Dijon mustard
  4. Check 1 tablespoon white wine vinegar
  5. Check 3 tablespoons extra virgin olive oil
  6. Check 3 hard boiled eggs, peeled and halved
  7. Check 3 tablespoons chopped capers
  8. Check 1 tablespoon minced chives
  9. Check kosher salt and black pepper

Directions

  1. Fill a large saucepan with water and bring to a boil. Add the leeks and simmer for 3 minutes. Add the asparagus and continue simmering about 3 minutes more, until both the asparagus and leeks are tender but green. Transfer both to a bowl of ice water to cool, then drain them, dry them, and arrange them on a serving platter.
  2. Combine the mustard, vinegar, and olive oil in a bowl. Spoon the vinaigrette over the leeks and asparagus. Top with the halved eggs and scatter with chopped capers and chives. Season generously with salt and pepper.