Steamed Asparagus with Potato and Leek Sauce
Chef: Vicky Ratnani
Recipe Cook Time: 40 Minutes + Time to set(1-2hrs)
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Steamed yellow squash, zucchini, green beans and asparagus batons served in a pool of potato and leek sauce.
Ingredients
- 6-8 asparagus spears
100 gm green beans (top and tailed)
1/2 zucchini
1 stem leek
3 potatoes
1/2 yellow squash
1 Tbsp extra virgin olive oil
Small knob butter
1 clove sliced garlic
Few thyme leaves
10 gm chopped bell pepper Method
Cut the zucchini and yellow squash into thin batons.
Top and tail the green beans.
Cut the bottoms of the asparagus as they are woody.
For the vegetables:
Place a steamer tray into a pot of simmering water.
Add a sprig of rosemary and thyme into the water.
Place the yellow squash, zucchini, green beans and asparagus in the steamer.
Remove from boiling water and shock in iced water to retain colour.
For the Sauce:
Cut the leeks and potatoes into small cubes.
In a sauce pan add extra virgin olive oil, butter, add the leeks, the potatoes and sauté for 2-3 minutes.
Chop one clove of garlic and add to the sauteing vegetables.
Add the chopped roasted red bell pepper to the sauteing vegetables.
Add a few leaves of thyme and lightly saute the vegetables.
Blend the vegetables to a smooth sauce.
Slice a zucchini into circles and make a ring using a cutter.
Make a bunch of the steamed veggies and put it inside the zucchini ring.
To plate- Put the veggie ring in a pool of the sauce.
Garnish with chilli flavoured oil, balsamic oil, olive oil and chives.
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