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.
Braised White Asparagus and Leek Salad
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