Asparagus & Leek Puree
Eventually, we all get bored with our dinner repertoire. We think, what else can I do with this chicken?
Or, how do I make this shrimp look like I slaved all day for the guests that are coming over later?
This is it. Asparagus and Leek Puree.
I served it with fish & shrimp and roasted pine nuts.
It is so easy I am almost embarrassed to tell you about it.
All you’ll need is a leek and some asparagus.
You’ll also need a chopper/blender type appliance.
I use the chopper attachment that comes with the Viking Hand Blender.
You can use any blender or food processor.
Chop the asparagus and set aside some of the tips for later.
Bring a pot of water to a boil. Add salt and then the chopped-up asparagus.
Slice the leek, the white and light green part only.
If you haven’t cooked with a leek I encourage you to go out and buy one today.
It has a mild onion flavor, smells like a scallion but isn’t as bitter.
Soak them in a bowl of water for a few minutes. This allows the dirt to release and drop to the bottom of the bowl.
I use the same trick for fresh herbs.
Sauté the leeks in a little bit of butter.
Then add them to your chopper.
Shout out to John for walking by at just the right time to help me out here.
Remove the cooked asparagus from the water with a slotted spoon and add to the chopper.
Don’t throw out the salty asparagus water just yet. We’ll use some of that in the puree.
It will be chunky so add some of the asparagus water and blend again.
Add a little at a time until it is a smooth consistency.
Pour out the remaining asparagus water and put the puree into that warm pan with a dollop of butter.
Yes. You can totally skip this part if you want to but I think it adds a creamy silkiness that sends it over the top.
I bet heavy cream and/or mascarpone would be incredible, too.
Sauté the hand-full of asparagus tips that you set aside earlier in butter or olive oil (or both).
You could skip this part, too.
I did it for 2 reasons:
It makes a pretty plate.
It gives the person eating the food a subtle hint of what the green puree might be.
Mostly because it makes a pretty plate.
It is that easy and extremely versatile.
Next time I will try this with roasted fennel.
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