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Sauteed Asparagus with Leeks and a Giveaway

April 2nd, 2010 · 190 Comments · Quick, Recipes, Seasonal, Spring, Vegetables and Sides

Asparagus & Leek 1

Spring has sprung. Sure, I live in LA, where a sunny day could just as easily mean December as it could April. People are always exhibiting various degrees of suntan (usually related to their house’s proximity to the beach), and flip flops are a year round fashion statement. Fortunately, I like to frequent the farmers’ markets (particularly the Hollywood Farmer’s Market, which I think is the best farmer’s market in Los Angeles), and the signs of spring are unmistakeable. Strawberries are a big tip off, trucked in from Oxnard, and so are the lilacs that are only around for the early birds. The very first tomatoes are appearing, but the vegetable that says “spring” to me is asparagus. The thin and tender stalks are all over the market.

Asparagus & Leek 4
Now, I love steamed asparagus with a little hollandaise, or roasted asparagus with olive oil, but sometimes I just don’t feel like going to the effort that steaming and roasting require. (And don’t ask me why it seems like a big deal to turn on the oven or dig out the two part steamer, but it does). That’s where pan sauteeing comes in. You don’t need a special asparagus cooker or a hot oven. Just a skillet, a little butter, and some quick knife work, and you have a dish fit for a king. The asparagus stay bright green and tendercrisp, with the flavor being undimmed by high heat roasting and undiluted by water. I like to add some leeks for a mellow oniony bite — the combination is really fantastic. Topped with some curls of sharp and grainy parmiggiano, this dish is simple, quick and delicious.

Asparagus & Leek 3

And since this is the first Friday of April, I’m having a first Friday giveaway. You’ve heard me speak lovingly of pretty much everything I own that was made by Le Creuset, right? I adore my enameled cast iron French ovens, but my steel stockpot is also pretty terrific. Well, Le Creuset has gotten into the stainless steel cookware game, and although I haven’t personally tried it, I feel absolutely confident that the quality is as amazing in these pans as it is in their other products. Le Creuset has very kindly provided a 2 quart chef’s pan to give away to a lucky reader of Savour Fare.

This is triple ply — a stainlees steel interior and exterior with an aluminum core to avoid hot spots. And the pan is perfect for making sauces or sautes, like this asparagus. (Unlike the picture, the one I have does not have a lid.)

The official terms and conditions of the giveaway can be found here.

Just like last week, you can enter FOUR times. To enter, you can:
1) Leave a comment on this entry mentioning your favorite cookbook. That’s one entry.
2) Be a subscriber to Savour Fare either via email or RSS, and leave a (separate) comment, saying you’ve subscribed. This is somewhat via the honor system, so please play fair. Existing subscribers can say they already subscribe. Subscription gets you one additional entry.
3) Become or be a fan of Savour Fare on Facebook and leave a separate comment on this entry saying you are a fan. That will get you one additional entry.
4) Follow me on Twitter @Savour, Tweet about this giveaway copying @Savour, and leave a separate comment on this entry saying you tweeted.

I will choose the winners by a random drawing of the number of comments on this site, so remember to leave separate comments to this post for each method of entry above.

Entries must be received before 11:59 pm Pacific Time on Wednesday, April 7. This contest is open to people with a mailing address in the US (Sorry Canadians!).

Recipe
Sauteed Asparagus and Leeks
This is really more of a technique than a recipe, so the amounts are approximate.

2-3 bunches asparagus
2 leeks
1 T butter
a little parmigiano reggiano, for garnish

Cut the tips off the asparagus and the roots and greens off the leeks, leaving about an inch of green on the leeks.

Wash the leeks thoroughly and slice lengthwise, then thinly slice each half. Cut the asparagus into a rough chop, leaving the asparagus tips intact.

Melt butter in a saute pan, Add the leeks and asparagus and a pinch of salt, and cook over medium heat, stirring frequently, until the vegetables are tender.

Serve garnished with curls of parmesan.

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