Meatless Monday - Asparagus and Leek Spring Stew
Okay, so it's summer not spring. Maybe this one should be bookmarked for later or maybe the asparagus and leeks are still nice and fresh where you are. The cooler weather here in Georgia means I was able to get these ingredients pretty fresh so this was a delicious meal. If you don't add the cheese it's vegan. If you use rice or quinoa instead of toast it can be gluten free (check the quinoa package, not all are gluten free).
Ingredients:
1 1/2 pounds of asparagus, the thiner and fresher the better, washed very well
5 tsp olive oil
2 spring leeks, thinly sliced white part
2 - 3 cloves of garlic, crushed of thinly sliced
1 cup water
kosher salt and ground pepper
2 -3 cups baby spinach
fresh lemon juice
2 - 4 slices of crusty bread
Fontina cheese, thinly sliced
Directions:
Heat one tablespoon of olive oil in a heavy skillet (medium sized). Add leeks and garlic, cook for a minute or two stirring well to coat. Add half the water then cook for about 3 minutes over medium - low heat. Add the asparagus, salt and the remaining water. Simmer for about 8 minutes or until the asparagus is tender. If the water starts to boil away that's fine, just add extra if it becomes less than about a half cup.
Add the spinach and 2 tablespoons of olive oil. Turn up the heat just a little and cook until the spinach is wilted (this only takes a couple minutes). Season with salt and pepper (if it needs more salt) and lemon juice.
Toast the bread, then cover with thin slices of cheese. Arrange the slices on the plate then cover with the vegetables and juices. Serve with a nice white wine.
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Asparagus and Leek Spring Stew |
1 1/2 pounds of asparagus, the thiner and fresher the better, washed very well
5 tsp olive oil
2 spring leeks, thinly sliced white part
2 - 3 cloves of garlic, crushed of thinly sliced
1 cup water
kosher salt and ground pepper
2 -3 cups baby spinach
fresh lemon juice
2 - 4 slices of crusty bread
Fontina cheese, thinly sliced
Directions:
Heat one tablespoon of olive oil in a heavy skillet (medium sized). Add leeks and garlic, cook for a minute or two stirring well to coat. Add half the water then cook for about 3 minutes over medium - low heat. Add the asparagus, salt and the remaining water. Simmer for about 8 minutes or until the asparagus is tender. If the water starts to boil away that's fine, just add extra if it becomes less than about a half cup.
Add the spinach and 2 tablespoons of olive oil. Turn up the heat just a little and cook until the spinach is wilted (this only takes a couple minutes). Season with salt and pepper (if it needs more salt) and lemon juice.
Toast the bread, then cover with thin slices of cheese. Arrange the slices on the plate then cover with the vegetables and juices. Serve with a nice white wine.
Check out the gallery page - Future Relics Gallery by Lori Buff
yum! and everything is better with a good cheese and white wine.
ReplyDeletewowie, and so pretty, huh?
ReplyDeletePretty and tasty too.
DeleteI had a dream last night that Mudfire put on this huge fashion show and all the bloggers were in it, including you :-)
ReplyDeleteI was the photographer for the event. The place was packed and some famous film maker was there. Where this came from, I couldn't tell you, haha!
Ha, yes I can see that. My fashion is normally t-shirt, blue jeans and clay in my hair. Although a blogger show might be fun.
Delete