Rustic artichoke and leek
by
61 recipes
Asparagus with creamed leeks and broccoli
ingredients
servings
4
Leeks
300 grams
Broccoli
300 grams
Extra virgin olive oil
to taste
Puntarelle asparagus
250 grams
Dry tomatoes
30 grams
Iodized salt
to taste
Capers
1 teaspoon
starters from Italy - Lombardia
Asparagus with creamed leeks and broccoli
Asparagus with creamed leeks and broccoli
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A dish to the chef learned during Chicco Coria and proposed, with great success, to my guests. An easy-to-make appetizer, good looking and rich in taste, we all loved.
preparation
step 1
Wash the broccoli, cut into florets and put them to boil along with leeks, washed and cut into slices, in a large pot of salted water NOT. Cook for 10 minutes.
step 2
Drain leeks and broccoli, without throwing the cooking water. Bring them in a suitable container and frullateli, with a drop of olive oil and cooking water sufficient for a fluid cream but not too liquid. Add salt.
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step 3
Wash the asparagus, peel and cut into chunks. Let the tips whole, cut them in half lengthwise. Sauté 5 minutes in a pan with a drop of extra virgin olive oil and salt, a high flame.
step 4
Cut the dried pomdodori into strips chopped capers. Use about half a tomato three capers portion.
step 5
Now you are ready to Serve: a cream background leek and broccoli, on which you are going to lay the sautéed asparagus, capers and sun-dried tomatoes. Finish with a few drops of extra virgin olive oil. You will make a great impression!
