Asparagus and Leek Vinaigrette

Sarah Karnasiewicz
Updated
Get the recipe for Asparagus and Leek Vinaigrette.

Ingredients

  • 5 leeks, white and pale green parts only, cleaned and halved lengthwise

  • 1 pound asparagus (approximately 1 bunch), trimmed

  • 2 tablespoons Dijon mustard

  • 1 tablespoon white wine vinegar

  • 3 tablespoons extra virgin olive oil

  • 3 hard boiled eggs, peeled and halved

  • 3 tablespoons chopped capers

  • 1 tablespoon minced chives

  • kosher salt and black pepper

Nutrition

Calories 240

Fat 14g

Sat Fat 2.5g

Cholesterol 140mg

Sodium 420mg

Protein 9g

Carbohydrate 21g

Sugar 7g

Fiber 5g

Iron 6mg

Calcium 39mg

Directions

  1. Fill a large saucepan with water and bring to a boil. Add the leeks and simmer for 3 minutes. Add the asparagus and continue simmering about 3 minutes more, until both the asparagus and leeks are tender but green. Transfer both to a bowl of ice water to cool, then drain them, dry them, and arrange them on a serving platter.

  2. Combine the mustard, vinegar, and olive oil in a bowl. Spoon the vinaigrette over the leeks and asparagus. Top with the halved eggs and scatter with chopped capers and chives. Season generously with salt and pepper.

Yields: Serves 4