Cajun French: l’asperge (l’as-pairj) – asparagus
Fresh leeks were in our market basket this week, so we decided to make a dish focusing on the leeks. At least that is how it started. The dish evolved to include pine nuts and watercress. In the end we had a thick sauce to mix with penne, top with cheese and enjoy.
Mais C’est Bon!
Enjoy!!
Ingredients:
2 Tbl Olive oil
½ large leek
4 cloves garlic
1 bunch fresh asparagus
1 Tbl capers
2 Tbl pine nuts
2 Tbl pasta sauce
½ cup fresh watercress
Salt
Pepper
3 servings cooked penne
Cheese of choice, we use goat white cheddar
Cut leek in half lengthwise leaving root end attached
Wash under running water, separating leaves to get out all dirt
Cut leek using as much of the green as possible
Smash and coarsely chop garlic
Add olive oil to cast iron skillet, turn to medium heat
Add sliced leeks and sauté
Once heat reaches medium, add garlic and sauté with leeks
Cut asparagus in 1” pieces, add to skillet
Add capers and pine nuts, continue to sauté
Add pasta sauce of your choice
Season to taste
Sauté mixture until thickened
Add chopped watercress and cooked until wilted
Season to taste
Add three servings cooked penne to skillet and combine
Adjust seasoning if necessary
Serve warm topped with cheese of your choice, we used goat cheddar
Note: when penne is cooked, reserve ½ cup liquid. This liquid may be added to mixture if needed.
