Asparagus and Leek Salad
Make the most of the brief asparagus season and serve a big platter of it topped with tender leeks and free-range eggs.
Serves 6–8
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #57
ingredients
2-3 bunches asparagus, ends trimmed
1 leek
2 eggs, hardboiled ...
Method
Cook the asparagus in plenty of boiling well salted water until crisp-tender. Lift out of the water and refresh in a large bowl of iced or very cold water. Place on a clean tea towel to dry.
Slice the leek ...
