Steamed Asparagus with Potato and Leek Sauce Recipe

 
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Steamed Asparagus with Potato and Leek Sauce
How to make Steamed Asparagus with Potato and Leek Sauce
  • Chef: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.

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

  • 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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