- Calories 240
- Fat 14g
- Sat fat 2.5g
- Cholesterol 140mg
- Sodium 420mg
- Protein 9g
- Carbohydrate 21g
- Sugar 7g
- Fiber 5g
- Iron 6mg
- Calcium 39mg
Asparagus and Leek Vinaigrette
Hector Manuel Sanchez
How to Make It
Step 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.
Step 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.
