Blackened Leeks With Asparagus and Boiled Eggs

Ingredients

• •4 whole large eggs
• •4 whole medium leeks
• •2 tablespoons unsalted butter
• •1 bunch asparagus
• •to taste Kosher salt and pepper
• •1 tablespoon fresh lemon juice
• •1 tablespoon whole grain mustard
• •to taste Flaky sea salt

Cooking Instructions

1. 1.

   Gently lower eggs into a medium pot of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.

   8 min

2. 2.

   Heat a dry large cast-iron skillet over medium-high until smoking hot. Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes. Reduce heat to medium; add butter and rotate skillet to evenly coat leeks. Transfer leeks to a platter with a slotted spoon.

   7 min

3. 3.

   Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes. Remove from heat, add lemon juice and mustard, and toss asparagus to coat. Transfer to platter with leeks and spoon sauce over.

   5 min

4. 4.

   Peel eggs, halve, and place on top of vegetables. Top with sea salt.

   3 min