Sauteed Asparagus with Leeks and a Giveaway
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Cook time: 
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Serves: 4
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
  1. Cut the tips off the asparagus and the roots and greens off the leeks, leaving about an inch of green on the leeks.
  2. Wash the leeks thoroughly and slice lengthwise, then thinly slice each half. Cut the asparagus into a rough chop, leaving the asparagus tips intact.
  3. 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.
  4. Serve garnished with curls of parmesan.
Recipe by The Domestic Front at