Leek And Asparagus Crispy Rice Recipes

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

ASPARAGUS-LEEK RISOTTO

Steps:

• Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
• While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
• In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
• Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
• Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
• Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
• Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

PAN-FRIED DUCK BREAST WITH PAK CHOI & ASPARAGUS

Steps:

• Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
• Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
• Meanwhile, peel and finely slice the ginger and garlic, finely slice the chilli. Snap the woody ends off the asparagus.
• Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
• Sprinkle the ginger, garlic and chilli into the hot pan and cook for 3 to 5 minutes, or until crisp, stirring regularly. Alongside, blanch or steam the pak choi and asparagus for 2 minutes.
• Mix the soy sauce and rice vinegar together in a small bowl to make a dressing, adding any resting juices from the duck.
• Slice the cooked vegetables in half lengthways and arrange on a serving platter. Slice the duck into thin pieces at an angle and arrange over the top. Spoon over the dressing and sprinkle over the crispy ginger, garlic and chilli, to finish.

LEEK-AND-ASPARAGUS CRISPY RICE

Steps:

• Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
• Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

CREAMY LEEK & ASPARAGUS SOUP (WITH CRISPY MAPLE BACON) RECIPE - (4/5)

Steps:

• (1) heat olive oil in a large pot over medium heat (2) add leeks and saute for 4-5 minutes (3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil (4) simmer for 20 minutes - until cauliflower is tender (5) blend until smooth using an immersion blender (6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side (7) serve soup topped with a few pieces of bacon & optional asparagus tips

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO

Steps:

• Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
• Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.