Day 31: Leeks & Asparagus
~ recipe updated & photo added in 2006 ~ Tonight was good, completely worth repeating. It was tasty, easy and fast - and a great way to take advantage of the piles of fresh asparagus that are at farm stands and the supermarket. Tonight I served this atop mostly-white omelettes: delicious. Leeks have an almost-sweetish onion essence. Paired with butter, they are delicious. When seeking a sweet touch of onion, why not use a "sweet onion" like a Vidalia? Sweet onions lose their onion-oomph when cooked so are best used raw. Leeks, however, will impart that sweet touch. LEEKS & ASPARAGUS Active time: 5 minutes + occasional stirring Time to table: 15 minutes for thin spears, 25 for fat spears Serves 4 1 tablespoon butter 1 large leek or 2 small leeks (see ALANNA's TIPS) 1 pound asparagus, thin or thick spears, woody ends removed, and if thick, stripes of skin removed with a vegetable peeler Salt & pepper Melt butter in a skillet over MEDIUM HIGH. Reduce heat to MEDI