Tuesday, June 2, 2009

Asparagus and Leeks on toast

This is by far my favorite recipe!
It is from Vegetarian Suppers from Deborah Madison's Kitchen!

1.5 pounds of asparagus, the top 5 inches
2 t butter
2 skinny leeks, white parts only
4 handfuls of spinach
3 slices whole wheat bread
thinly sliced fontina cheese (other cheese works but this cheese is great!)

Soak asparagus for 5 minutes to dislodge any sand that might be hiding.

Melt butter in pan. Add the leeks, stir to coat, then add 1/2 water or splash or white wine and cook for about 3 minutes. Add asparagus, season with salt and 1/2 cup of water. Simmer until asparagus is tender, about 8 minutes. Add water as needed, so that you are left with 1/2 cup pan juices. Add spinach; raise heat a little and cook until wilted. Toast the bread then cover with slices of cheese, spoon veggies all over along with their juices!