Photo Credit: Lidia’s Italian Kitchen, 2017
Asparagi e Porri al Limone
(ASPARAGUS AND LEEKS IN LEMON VINAIGRETTE)
Lidia’s Celebrate Like an Italian
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
I am really trying to eat light this Spring and given that I love asparagus, I found this delightful salad while perusing Lidia Bastianich’s most recent cookbook, “Lidia’s Celebrate Like an Italian” .
The best thing about this salad is that you can serve it while the vegetables are still warm, or you can serve it chilled, especially if you are hosting a buffet or a picnic. The important thing is to dress it just before serving, since the lemon juice will change the color of the vegetables.
Serves 4 to 6
1 teaspoon kosher salt, to taste
2 pounds medium thick asparagus spears, trimmed and peeled
1 bunch medium leeks, white and light green parts, washed and halved lengthwise
Juice of 1 large lemon
¼ Cup extra-virign olive oil
4 Hard boiled eggs, peeled and quartered
Bring a large pot of salted water to boil. Cut the peeled asparagus into thirds, crosswise. Cut the leeks in thirds crosswise as well. Add the asparagus and leeks to the boiling water, and cook until tender, about 5 to 7 minutes, depending on their thickness. Drain, and plunge into an ice bath to stop the cooking and set the color. Drain and pat very dry.
Put the asparagus and leeks in a serving bowl. Drizzle with the lemon juice and olive oil, and season with the salt. Toss well. Mound the asparagus and leeks on a serving platter, and scatter the hard-boiled eggs over the top and serve.
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