Blackened Leeks With Asparagus and Boiled Eggs
A elegant vegetarian dish featuring charred leeks, crisp-tender asparagus, and soft-boiled eggs, dressed with a tangy mustard-lemon sauce. Perfect as a light main course or sophisticated side dish.
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.
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.
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.
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.
Peel eggs, halve, and place on top of vegetables. Top with sea salt.
3 min