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Asparagus and Leek Escabeche

Delicate asparagus is made to sizzle here with the addition of chilis and garlic. The flavors all come together in a fragrant side dish.

At a glance
Main Ingredient
Beans/Legumes
Cuisine Type
American
Menu Part
Side Dish
Serves
8
Yield: 8

Ingredients

6 tbsp. oil
4 lb. asparagus spears, sliced 4-in. long
2 small leeks, washed and sliced
6 tbsp. garlic, sliced
Salt and pepper
16 whole dried small red chiles
8 thyme sprigs
1 cup dry Sherry
1⁄2 cup red wine vinegar
2 tbsp. parsley, chopped

Methods/Steps

1. In a large sauté pan, heat oil and sauté asparagus over low heat.

2. Once asparagus begins to sizzle, add leeks, garlic, salt, pepper, and continue to stir until the leeks begin to soften. Add the chiles and thyme and turn the heat to high.

3. When the pan is sizzling, add Sherry and vinegar and reduce down to 2 tbsp. liquid.

4. Toss asparagus with chopped parsley and serve.

Recipes from Chefs Marc Valiani and Jody Denton

Related Terms:

Beans/Legumes, American, Side Dish

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