Asperge du Pauvre

This French leek dish translates to "Poor Man's Asparagus" and is a very tasty side for any meat.

Ingredients

• 0.5 bunch leeks
• 0.25 cup water, or as needed
• 1 tablespoon dry white wine
• 1 pinch salt
• 0.25 cup capers
• 0.25 cup Dijon vinaigrette

Steps

1. Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.