Blackened Leeks With Asparagus And Boiled Eggs
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
39
Spice
40
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 large
Egg2 tbsps
Unsalted Butter1 bunch
Asparagus (trimmed)1 tbsp
Lemon Juice (fresh)1 tbsp
Grain Mustard (whole)Directions:
1
Gently lower eggs into a medium pot of boiling water; cook 6 minutes
2
Transfer eggs to a bowl of ice water and let cool
3
Heat a dry large cast-iron skillet over medium-high until smoking hot
4
Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes
5
Reduce heat to medium; add butter and rotate skillet to evenly coat leeks
6
Transfer leeks to a platter with a slotted spoon
7
Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes
8
Remove from heat, add lemon juice and mustard, and toss asparagus to coat
9
Transfer to platter with leeks and spoon sauce over
10
Peel eggs, halve, and place on top of vegetables
11
Top with sea salt
12
Gently lower eggs into a medium pot of boiling water; cook 6 minutes
13
Transfer eggs to a bowl of ice water and let cool
14
Heat a dry large cast-iron skillet over medium-high until smoking hot
15
Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes
16
Reduce heat to medium; add butter and rotate skillet to evenly coat leeks
17
Transfer leeks to a platter with a slotted spoon
18
Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes
19
Remove from heat, add lemon juice and mustard, and toss asparagus to coat
20
Transfer to platter with leeks and spoon sauce over
21
Peel eggs, halve, and place on top of vegetables
22
Top with sea salt