
Asparagus and Leeks on toast

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Here is a vegetable-intense suppergood toast smothered with a stew of tender new asparagus with spring leeks, green garlic, and young spinachthe result of a spring farmers' market visit. If you've only got asparagus and leeks to cook with, do so. If there are peas or fava beans around, include them, too. If there isnt any green garlic, well, so be it. Omit the cheese, use olive oil instead of butter, and the dish is vegan. An Australian Sémillon or even a simple fruity red wine, such as a Cabernet Franc from the Loire Valley, served slightly chilled, can stand up to the asparagus.
ingredients
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serves: 2
1 1/2 pounds asparagus (the top 5 inches or so, peeled if thick)
5 teaspoons butter
2 skinny leeks (white parts only, thinly sliced into rounds and rinsed)
1-2 small heads of green garlic (peeled and finely diced)
sea salt and freshly ground pepper
4 handfuls of young spinach (leaves)
fresh lemon juice or white wine vinegar to taste
3 slices whole wheat levain or country bread
thinly sliced Italian Fontina cheese
Servings Per Recipe: 2
Amount per Serving
Calories: 341
- Total Fat: 12 g
- Saturated Fat: 6.7 g
- Trans Fat: 0.4 g
- Cholesterol: 25.6 mg
- Sodium: 357.1 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 13.1 g
- Sugars: 12.6 g
- Protein: 16.8 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012