Blackened Leeks With Asparagus and Boiled Eggs
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Source: Epicurious & Bon Appétit
4 large eggs
4 medium leeks, white and pale-green parts only, halved lengthwise
2 tablespoons unsalted butter
1 bunch asparagus, trimmed
Kosher salt, freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon whole grain mustard
Flaky sea salt
Step 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.
Step 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.
Step 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.
Step 4 Peel eggs, halve, and place on top of vegetables. Top with sea salt.
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