BABY LEEKS AND ASPARAGUS

It will be a couple of years before the asparagus seeds I planted result in any edible spears.  Until then I anticipate the harvest and hope that there are at least a couple of bunches of fresh asparagus left at the market by the time I get there in the morning.  Thankfully today there was, along with some lovely baby leeks.

ROASTED BABY LEEKS AND ASPARAGUS

1 bunch organic baby leeks

1 bunch organic asparagus

2 cloves organic garlic, sliced

2 sprigs of organic fresh thyme

healthy drizzle of organic e.v olive oil

conservative drizzle of organic red wine vinegar

sea salt

organic fresh ground pepper

Method:  Preheat oven to 400*.  Remove the tough ends from the asparagus and put in a large bowl.  Wash the leek and then trim both ends of the leeks and then remove one or two of the tough layers from the outsides.  Bring a small pot of salted water to boil.  When ready, remove the pot from the stove and then immerse leeks in the hot water for 3 minutes to blanch.  Remove from the water and drain very well.  Once drained, add the leek to the pot and sprinkle in the fresh thyme, garlic slices, some sea salt and pepper.  Drizzle with the oil and vinegar.  Toss gently to coat in oil.  Spread the vegetables in one layer in a pan, and pour any remaining marinade from the bowl on top.  Broil in the oven for about 10 minutes, watching carefully that the leeks don't burn.

Print Recipe Here

HERBED IRANIAN RICE

Growing up we lived next door to an Iranian family.  My mother fell in love with the cuisine, and encouraged our neighbours to show her how to make Iranian food.  One of the lovely rice dishes she still makes to this day is laced with green onions and herbs.  It was the perfect accompaniment to the organic salmon we broiled.

HERBED IRANIAN RICE

1 cup basmati rice

1 1/2 cups water

1/4 cup organic fresh dill, minced

1/4 cup organic fresh parsley, chopped

3 organic green onions, sliced

1 Tbsp organic salted butter

1 tsp sea salt

Method:  Rinse the rice in a sieve until it runs clear.  Let the rice soak in the water for at least 30 minutes in the pot you will be cooking it in.  Then bring the water to a boil, add herbs, salt and butter, cover with a lid, lower the heat to very low and let steam for about 15 minutes or until all the water is absorbed.  Remove from heat and let sit 5 minutes, then fluff with a fork.