Asparagus and Leek Escabeche
Source: Recipes from Chefs Marc Valiani and Jody Denton
Delicate asparagus is made to sizzle here with the addition of chilis and garlic. The flavors all come together in a fragrant side dish.
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
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.