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Poached leeks with creamy asparagus sauce

By Abigail Donnelly
6
Easy
25 minutes
10 minutes

Ingredients

  • 300 g leeks, sliced lengthways and washed
  • 4 garlic cloves
  • ¾ cup white wine
  • 1 cup vegetable stock
  • lemon wedges, for serving
  • For the dressing:
  • 170 g asparagus, blanched and chopped
  • 3 T dill
  • 2 T chives, chopped
  • 1 cup cream
  • 100 g feta
  • extra virgin olive oil, for drizzling
  • salt, to taste

Method

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

Find more Easter recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana