Young Leeks and Asparagus with Truffle Gribiche

Name: Young Leeks and Asparagus with Truffle Gribiche
Ingredients: 450 g (1 lb) tender young leeks, cut into 10cm (4in) lengths; 300 g (11 oz) young asparagus, trimmed and tied together with string; 3 tablespoons olive oil; 1 tablespoon champagne vinegar (or tarragon vinegar); 1 tablespoon champagne vinegar (or tarragon vinegar); 3 free range eggs, hardboiled and chopped; 1 teaspoon Dijon mustard; ½ teaspoon finely chopped fresh truffle; 1 teaspoon superfine capers, well drained; 2 teaspoons chopped mixed fresh herbs, such as parsley, tarragon and chervil; 2 teaspoons chopped mixed fresh herbs, such as parsley, tarragon and chervil; 2 teaspoons chopped mixed fresh herbs, such as parsley, tarragon and chervil; 2 teaspoons chopped mixed fresh herbs, such as parsley, tarragon and chervil; Salt and freshly ground black pepper; A pinch of sugar; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) tender young leeks, cut into 10cm (4in) lengths
300 g (11

Starter
Gluten-free
Vegetarian

Method

Bring 2 pints of water to the boil in a stainless steel saucepan, add the leeks and cook for 3 minutes over a gentle heat. Remove with a slotted spoon and leave to cool. Bring the water back to the boil, add the asparagus and cook for 3 minutes. Remove with a slotted spoon and drain well. When the leek