gen·e·sis/ˈjenəsis/Noun: The origin or mode of formation of something.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
Ingredients
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).
Fennel Gazpacho
Parsley Romesco* (parsley, almonds, olive, S+P, garlic, lemon juice, drizzle of honey).
*totally superfluous I must admit 
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Beautiful presentation Joan. Your lucky guests must have been impressed. I like the vermouth in it. Very Julia Child.
Sam
My Carolina Kitchen recently posted..Barefoot Contessa’s Mexican Chicken Soup & Our Very Own Homemade Tortilla Strips for Garnish
It is a beautiful presenttaion and great summer dish. Love the gazpacho,
This recupe shines in true FOODalogue style Joan.
Nice Joan!
Definitely must be tried at home. Thanks for the recipe, Joan.
Randy K recently posted..How to Clean Your Microwave
Sounds like a really great combination of ingredients. I will definitely give it a try. Thanks Joan.
sandra axelrod recently posted..The Short Ribs and the China Cap
Mmmmm! I love your thought process Joan and how you develop these masterpieces! Thank you.
Hola preciosa!!!! Thanks for commenting… so happy to see you are still here al pie del cañon (we say). A wonderful dish: so light and still so sabroso.
Big kiss darling!
Looks tasty! Thanks for sharing your recipe, I love leeks and asparagus.
oh how ive come to love white asparagus when the cooking group hosted by 5 Star has to use it last month. It was so incredible. I’ll stick to green asparagus for the most part but it’s always fun working with something that’s 1: out of your norm staples and 2: great for your expanding repertoire. And leeks? the pairing is beautiful.
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