It’s that time of year again, the Union Square Farmer’s Market is open and beginning to have fresh vegetables! Well some fresh vegetables. It is still early in the season and there was some snow last weekend. But although the pickings are slim, it’s good to be back!
One vegetable in particular grabbed my attention, the leek. I have never cooked with leeks before and knew almost nothing about them except it’s the baton that Farfetch’d wields in Pokemon. So no real world applications there. But I did some internet research and found that leeks are a vegetable that’s rising quickly in popularity. And paired with spring’s favorite vegetable asparagus, it is a wonderful addition to our repertoire.
And don’t think I’m weird by blackening or charring food. It brings a great new taste to the dish! I’ll admit it’s weird when I do it to popcorn…But it REALLY works with leeks. I promise!
- 4 Leeks, Halved
- 4 Tbsp Vegetable Oil
- 1 Bunch Asperagus
- Garlic, Minced
- 1 Tbsp Lemon Juice
- Preheat a large cast iron skillet over high heat until hot.
- Add leeks to pan and press into the pan to ensure contact. Cook until blackened.
- Reduce to a medium heat, add vegetable oil and toss to coat. Remove leeks and set aside.
- Add asparagus and season with salt, pepper and garlic. Cook until bright green and slightly tender. Remove from heat and drizzle with lemon juice. Combine with leeks, then toss to coat seasonings. Enjoy!