Leek and Asparagus Saute

Discussion in 'Food and nutrition' started by Oh Deer, Apr 5, 2006.

  1. Oh Deer

    Oh Deer Guest

    Leek and Asparagus Saute

    Yield: serves 6

    1 1/2 Tablespoons butter
    1 1/2 Tablespoons olive oil
    3 leeks, including tender green parts, coarsely chopped
    2 lbs asparagus, cut into 1 inch pieces
    2 Tablespoons minced lemon thyme
    3 Tablespoons white wine
    1 1/2 Tablespoons lemon juice
    Salt and freshly ground pepper, to taste

    In a large skillet heat butter and oil. Add leeks and saute, stirring
    frequently over medium heat until just softened, about 5 minutes. Add
    asparagus and stir in lemon thyme and white wine. Cover and cook until
    asparagus are tender, about 5 minutes. Mix in lemon juice and add salt and
    pepper to taste.

    Source: Shepherds Garden Seeds (RB)

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