Name: Blanched Asparagus and Dandelion Greens
Ingredients: 1 bunch asparagus (trimmed of the tough end); 0 boiling water (for blanching); 0 cold water (to arrest cooking); 2 teaspoons salt; 0 preferred fat or oil (enough to coat bottom of pan); 1 bunch leeks (cleaned well and thinly sliced); 1 bunch dandelion greens (thinly sliced); 4 cloves garlic (minced); 0 balsamic vinegar; 0 salt and cracked pepper (to taste)

Blanched Asparagus and Dandelion Greens

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Course Salsas, Salads & Slaws, Vegetable Dishes

Servings 6 Servings

Ingredients

1 bunch asparagus trimmed of the tough end
boiling water for blanching
cold water to arrest cooking
2 teaspoons salt
preferred fat or oil enough to coat bottom of pan
1 bunch leeks cleaned well and thinly sliced
1 bunch dandelion greens thinly sliced
4 cloves garlic minced
balsamic vinegar
salt and cracked pepper to taste

Instructions

Trim the toughest end of the asparagus and peel the bottom third if the asparagus are tough. Cut spears in half. Bring water to a boil in a 2-quart or larger pan. Add salt and asparagus. Cook for up to 3 minutes. Remove from water while spears are still bright green and plunge into cold water.Coat bottom of a skillet with preferred fat or oil and saute the leeks on medium heat. As they soften, add garlic and dandelion greens and cook until greens are wilted. Remove from heat. Toss in blanched asparagus, vinegar and season to taste. (Recipe♦200)

Blanched Asparagus and Dandelion Greens

Blanched Asparagus and Dandelion Greens

Ingredients

Instructions

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