Butter Poached Asparagus Leeks Peas Recipes

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

POACHED WILD SALMON WITH PEAS AND MORELS

Steps:

• Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 tablespoons salt, and cold water to cover salmon by 1/2". Cover pan; bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 tablespoons poaching liquid to a plate; tent loosely with foil.
• Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2-3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season with salt and pepper.
• Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert onto serving plates and spoon sauce over. Garnish with chives.

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS

Steps:

• Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
• To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

RUSTIC SPRING ASPARAGUS, LEEK, AND CHERRY TOMATO GALETTE

Steps:

• In food processor fitted with metal blade, make crust by combining flour, herbs, and salt. Pulse 2 or 3 times to blend. Scatter diced cold butter overtop and pulse just until blended and crumbly and butter resembles large peas. Add 2 Tbsp (30 mL) ice water and pulse a couple of times. Add another 1 to 2 Tbsp (15 to 30 mL) ice water and pulse just until dough pulls together with a few crumbs.
• Lightly dust countertop with flour, then turn dough onto countertop and shape into disk. Tightly wrap in parchment or plastic wrap and refrigerate for at least an hour. Dough can be refrigerated for up to 2 days or tightly sealed and frozen until ready to use.
• Cut trimmed leeks in half, lengthwise, and cut lengths into 1/4 in (0.6 cm) half moons. In large skillet, heat 2 Tbsp (30 mL) oil over medium heat until shimmering. Add leeks and cook until very soft but not browned, about 6 to 8 minutes. Stir often. Transfer to large bowl.
• Cut asparagus stalks into 1 in (2.5 cm) pieces. Add remaining oil to hot skillet along with asparagus and cook over medium heat for about 5 minutes, or until tender crisp. Stir often, adding a splash of water, if necessary, to prevent sticking. Add grape tomatoes and continue to stir over medium heat until tomatoes are almost blistering, about 3 minutes. Tumble onto leeks in bowl and add thyme and lemon zest. Fold together and set aside.
• Preheat oven to 400 F (200 C) and adjust oven rack to lower-middle level. Line large, rimmed baking sheet with parchment paper. On lightly floured surface, roll out chilled pastry into 14 in (35 cm) round. Carefully and loosely roll onto rolling pin and transfer to prepared baking sheet. Brush centre of pastry with Dijon mustard, leaving 2 in (5 cm) rim around edge. Arrange leek, asparagus, and tomato filling over mustard in even layer, scraping up bits from bottom of bowl. Lightly dust with fresh pepper and sprinkle with pine nuts, if using. Gently lift and fold edges of pastry over filling, leaving veggies in centre of galette exposed. Don't worry if pastry tears. Just press it back together with your fingertips. This adds to the rustic look. Brush surface of pastry with milk.
• Bake galette in preheated oven for 35 to 40 minutes, or until crust is deep golden brown and filling is bubbling. Remove and place baking sheet on rack to cool for 10 minutes. Then cut galette into wedges and serve warm.