Recipe: Pasta with Asparagus & Leeks

Fresh & quick for summer. This dish is easy and classy enough to serve as a vegetarian main course. As a side dish, it complements seafood cooked on the grill very well.
Don't freak on the heavy cream, it is only a few tablespoons and adds a velvety texture to the wine sauce. If you don't cook with wine, substitute veggie stock for the wine.....just as tasty!

Pasta with Asparagus & Leeks

1/2 tblsp butter
1/2 tblsp olive oil
1 leek, white part only, washed and thinly sliced
4 scallions, white part only, minced
1/2 cup fresh minced parsley
2-3 tblsp white wine... Chardonnay, Viognier or Riesling
8 oz of Pasta, such as Orcchiette
1 & 1/2 cups asparagus tips
1-2 tblsp heavy cream
4 oz grated cheese, such as Vella Dry Jack (or Parmigiana- Reggiano)
Sea salt & Pepper to taste

Steam the asparagus tips until just crisp- tender, about 4 minutes. Plunge into ice water to stop cooking, set aside.
Boil pasta until just al dente, drain and set aside in a large serving bowl to cool slightly.
In a large saute pan, over medium heat, saute the leeks and scallions, until just translucent.
Add wine to saute pan and and stir occasionally, until wine is reduced by half, this should only take a minute or two. Lower heat and add heavy cream and steamed asparagus.
Pour saute pan ingredients over cooked pasta, add cheese and minced parsley. Salt & pepper to taste. Serve immediately! Makes 4-6 servings.


Salad Days

Time flies even when you are not having fun.......although it's been a long wet, cold spring in Oregon, we are trying to be perky and optimistic about the upcoming summer. Even today, June 1, we have the heat on in the house as the sun comes up..chilly, chilly, chilly.

They say if you drink hot chocolate, it will snow.....so maybe.... if we eat some summer-style food the temperature will rise? I'm willing to try!

One of my staple summer foods is a potato salad I've been making for years! It is different than most because it does not contain onions or eggs! A lot of my friends shy away from potato salad because of those two ingredients. So if you have lovable, yet picky eaters in your circle, try this recipe. Great with burgers, ribs, (come on summer) sandwiches.....you name it.

Couple of tips....hand pick your potatoes, so they are all the same size and roast evenly.
Let potatoes cool to room temp before mixing with dressing, hot potatoes will "break" your mayo based dressing. This potato salad tastes best if you serve it minutes after making it, room temperature seems to enhance all of the flavors. If you make it hours, or even a day ahead, refrigerate!
By the way...this recipe makes enough Potato Salad for a crowd of 10 or more...cut recipe in half if needed.

Roasted Potato Salad

2 1/2 lbs Yukon Gold Potatoes
2 lbs Red Potatoes
Roast potatoes on a baking sheet in a 375 degree F oven for 30 -40 minutes. Pierce with knife to check if done. Let potatoes cool, and remove skins.

4 stalks celery- diced
1 & 1/2 cups mayonnaise
1/4 cup brown mustard
2 tblsp Dijon mustard
1/4 cup sweet relish
2 tsp granulated garlic
2 tsp celery salt
2 tblsp McCormick Salad Seasoning
Salt & pepper to taste

In a large bowl, combine roasted, peeled potatoes with all of the dressing ingredients. With your clean hands, gently "hand" mash the potatoes into the dressing. Don't over mix.
Adjust seasoning adding more of any of the spices, until you like the flavor.
Serve immediately, or refrigerate.

Blog Archive

About Me

My photo
Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


MyFreeCopyright.com Registered & Protected