RECIPE: Spring Leek Forward
Enjoy this easy-to-make, warm side dish from Shadow Lake Lodge’s chef Marc-Antoine, featuring fresh leeks and asparagus . Pair with grilled veggies and whatever you’ve got lined up on the barbecue!
Ingredients
You will need:
4 leeks
2 large shallots
4 cloves of garlic
2 bunches of asparagus
2 tablespoons of butter
3 tablespoons olive oil
White wine
A heavy pinch of salt
Feta in brine
Method
Trim the tops and bottoms of the leeks (dark green part) and discard. Cut lengthwise and rinse thoroughly (dirt likes to hang in there!). Cut into half-inch cubes. Finely chop shallots and garlic. Trim the top of the asparagus and cut in half.
In a large heavy skillet, heat the olive oil until ripping hot. Once the pan is almost at smoking point, add leeks and a pinch of salt. Sauté until soft. Add shallots and garlic. Stir frequently. Add asparagus.
De-glaze with wine, approximately ¼ cup. Make sure to scrape the bottom and stir constantly. Add black pepper to taste and approximately two tablespoons of the feta’s brine liquid.
Crumble feta on top before serving. Serve immediately!
