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Steamed Asparagus with Potato and Leek Sauce Recipe

Steamed Asparagus with Potato and Leek Sauce
How to make Steamed Asparagus with Potato and Leek Sauce

About Steamed Asparagus with Potato and Leek Sauce Recipe: Steamed yellow squash, zucchini, green beans and asparagus batons served in a pool of potato and leek sauce. Chilli flavored oil adds an extra kick to the dish.

  • Total Cook Time 50 mins
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Recipe Servings2
  • Medium

Ingredients of Steamed Asparagus with Potato and Leek Sauce

  • 6-8 Asparagus spears
  • 100 gram Green beans (top and tailed)
  • 1/2 Zucchini
  • 1 stem Leek
  • 3 Potatoes
  • 1/2 Yellow squash
  • 1 tbsp Extra virgin olive oil
  • knob small Butter
  • 1 clove Garlic, sliced
  • Few Thyme leaves
  • 10 gram Bell pepper, chopped

How to Make Steamed Asparagus with Potato and Leek Sauce

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1.
Cut the zucchini and yellow squash into thin batons.
2.
Top and tail the green beans.
3.
Cut the bottoms of the asparagus as they are woody.

Prepare the vegetables:

1.
Place a steamer tray into a pot of simmering water.
2.
Add a sprig of rosemary and thyme into the water.
3.
Place the yellow squash, zucchini, green beans and asparagus in the steamer.
4.
Remove from boiling water and shock in iced water to retain colour.

Prepare the Sauce:

1.
Cut the leeks and potatoes into small cubes.
2.
In a sauce pan add extra virgin olive oil, butter, add the leeks, the potatoes and sauté for 2-3 minutes.
3.
Chop one clove of garlic and add to the sauteing vegetables.
4.
Add the chopped roasted red bell pepper to the sauteing vegetables.
5.
Add a few leaves of thyme and lightly saute the vegetables.
6.
Blend the vegetables to a smooth sauce.
7.
Slice a zucchini into circles and make a ring using a cutter.
8.
Make a bunch of the steamed veggies and put it inside the zucchini ring.
9.
To plate- Put the veggie ring in a pool of the sauce.
10.
Garnish with chilli flavoured oil, balsamic oil, olive oil and chives.

Key Ingredients: Asparagus spears, Green beans (top and tailed), Zucchini, Leek, Potatoes, Yellow squash, Extra virgin olive oil, Butter, Garlic, Thyme leaves, Bell pepper

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