Asparagus & Leeks Vinaigrette



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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If you can find only large leeks then just use four. They’ll take a bit longer to cook, but cook them until they’re tender.

  • 8 Slender Leeks
  • 1 Bunch White Asparagus (Peeled)
  • 1 Tablespoon Kosher Salt
  • 2 Tablespoons Red Wine Vinegar
  • 2 Teaspoons Dijon Mustard
  • 1 Teaspoon Freshly Ground Pepper
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Chopped Fresh Parsley
  1. Peel asparagus with vegetable peeler and trim. Bring a large-size pot of water to a boil. Add asparagus and cook 5 minutes until tender. Remove to colander and rinse with cold water to stop cooking. Drain well.
  2. Meanwhile, in 5 quart Dutch oven heat 3 quarts water to boiling over a high heat. Meanwhile, cut off roots from leeks and trim to 6 inches. Throw away green tops. Beginning at green end make 4 inch long slit in each leek. Cut almost halfway through leaving 2 inches of root end uncut. Rinse leeks in large bowl of cold water. Swish to remove sand. Transfer to colander to drain leaving sand in bottom of bowl.
  3. Add leeks and 2 teaspoons kosher salt to boiling water in Dutch oven. Cook 10 minutes until tender. Transfer leeks to colander. Rinse with cold running water. Drain and pat dry.
  4. Prepare vinaigrette. In small-size bowl whisk vinegar, mustard, remaining kosher salt, and pepper until blended. In thin steady stream whisk in oil until blended. Then whisk in parsley.
  5. Arrange leeks and asparagus on serving dish. Spoon vinaigrette over.
  6. Serve warm or at room temperature.
  7. Serves 6
  8. Prep Time: 25 Minutes Cook Time: 10 Minutes Total Time: 35 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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