Asperge du Pauvre
This French leek dish translates to "Poor Man's Asparagus" and is a very tasty side for any meat.
- Serves: 4 persons
- ½bunch leeks
- ¼cup water, or as needed
- 1tablespoon dry white wine
- 1pinch salt
- ¼cup capers
- ¼cup Dijon vinaigrette
Step 1Chop 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.
Step 2Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
Step 3Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
Step 4Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
Step 5Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.