People are always interested in recipe development…the how and why of how a dish came to be. I find it fascinating.
I have to give credit for the origin of “braised asparagus and leek salad” to Buccán, an upscale bistro in Palm Beach, which is where I first tasted the combination. And the thought of it lingered with me.
When I was planning a menu for a tapas-style dinner party, I decided this salad would be a unique and perfect base for the first course…and it was. (Note the usage of the word ‘base’.)
Since I had no idea what went into the Chef’s recipe (besides asparagus and leeks), I did the FOODalogue thing…I took the germ of an idea and started building on it. And, lucky me, white asparagus are in season.
Taste Test: This is a combination and method that I don’t think I would have come by on my own, but I cannot express how well the 2 vegetables marry and how delicious the braising made them. The texture was interesting and unexpected — and it was surprisingly flavorful. Nothing more was required on the plate, but…
I served it with:
Shrimp Ajillo (shrimp marinated in olive oil, a little s+p, a lot of smoked paprika and minced garlic).
Parsley Romesco* (parsley, almonds, olive, S+P, garlic, lemon juice, drizzle of honey).
*totally superfluous I must admit