i looooved eating this! and it came together in less than 30 minutes.
i know it’s not in season, but central market had some organic asparagus that looked good so i plopped them in my cart. asparagus goes bad SO FAST (imo) so i cooked it up immediately! this no-recipe recipe is a combo of a few different recipes. i had heavy cream on hand (unusual), so making the sauce was very easy – you could also whip up a cashew cream if you don’t have any heavy cream. and below, i’ll give you the recipe i used below for the dijon cream sauce, which is based on jacques pepin’s recipe from “poulets & legumes” (which happens to low key be one of my favorite cookbooks). the recipes are simple, classic french food. my mother in law gave me this cookbook. she’s a huge fan of french cooking, and i have a feeling she’d really like these (hi, peg!!!). the inspiration for adding in the leeks came from melissa clark’s recipe for roasted asparagus with crispy leeks and capers. capers would also be a really nice addition here, when are they not? but i didn’t use them and it was still amazing.
ingredients:
- asparagus
- leeks
- olive oil
- boiled eggs (i used 2)
- mustard cream sauce (quick recipe below)
- kosher salt and pepper
- lemon juice
assemble:
- toss asparagus with enough olive oil to coat it and sprinkle with kosher salt. roast until beginning to brown (i did 400F)
- while asparagus roasts, toss leeks with olive oil and kosher salt. spread the leeks in a cute layer over the asparagus when it has about 5-10 minutes left in the oven
- chop your boiled eggs
- make your mustard cream sauce
- to plate: lay asparagus and leeks flat on a plate. top with chopped boiled eggs and the mustard cream sauce! squeeze with fresh lemon juice all over, to taste.
quick dijon cream sauce:
- combine 2 tbsp dijon mustard, 2 tbsp shallots or red onions, 4 tbsp (1/4 cup) heavy cream, and 2 tbsp chopped parsley. season with kosher salt and pepper to taste.
cooking with leeks 