Best 9 Asparagus Mushroom Leek Sautà Recipes

LEEK AND ASPARAGUS FRITTATA

Steps:

• Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

ASPARAGUS-MUSHROOM SAUTé WITH CREAM

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat until shimmering. Add mushrooms to the pan in an even layer. Sear, stirring a few times, until the moisture from the mushrooms has evaporated and the edges begin to crisp, 1-2 minutes. (If the pan seems dry as the mushrooms cook, add remaining ½ tablespoon oil.) Add the shallots and thyme; stir to coat and cook, 1 minute. Add asparagus and a pinch of salt, and continue cooking until the asparagus are bright green and slightly soft, 1-2 minutes depending on asparagus size.
• Add sherry and swirl the pan until the liquid has reduced by ¾. Add heavy cream and let it reduce until it has thickened slightly, 2 minutes. Stir in one tablespoon of butter and one tablespoon of porcini butter, and continue sautéing until the sauce coats the vegetables, 1 more minute. Turn off heat. Taste and adjust seasoning with salt if necessary, and finish with lemon juice. Serve immediately. Porcini Butter: In a small saucepan combine mushrooms with just enough water to cover them. Bring to a boil; reduce to a simmer and cook on low heat for 45 minutes. Mushrooms should be soft, with a bit of liquid in the pan. Purée mushrooms and remaining liquid with butter until smooth. Transfer to a lidded container and refrigerate until ready to use. Porcini butter can be stored in the refrigerator up to 2 weeks and in the freezer up to 3 months.

MUSHROOM AND LEEK SAUTé

Steps:

• Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

ASPARAGUS-MUSHROOM SAUTE

Steps:

• To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
• Heat olive oil in a large skillet over medium-high heat until glistening.
• Add all ingredients to skillet; toss to combine.
• Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
• Serve immediately.

ASPARAGUS, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
• Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS

Steps:

• Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
• To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

ASPARAGUS LEEK CHOWDER

Steps:

• In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended., Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.