Griddled leeks and asparagus with cream cheese dressingby mike saunders |
| Preperation time: 10 mins Cooking time: 5 mins Serves: 4 |
| Recipe Ingredients |
| 400g baby leeks, sliced lengthways in
half; 175g asparagus tips; 2 tbsp poppy seeds to garnish; For dressing: 75g cream cheese; 2 tbsp white wine vinegar; 6 tbsp olive oil. |
| Recipe Method |
| First make the dressing by putting the cream
cheese and vinegar into a blender. Blend until smooth then keeping
the motor running, add the oil in a thin steady stream. Season to
taste. Heat a griddle pan until very hot and cook the leeks and asparagus for about 5 minutes, turning occasionally. Arrange the vegetables on serving plates and drizzle over the cream cheese dressing. Sprinkle over some poppy seeds to serve. |
| More recipes: |
| Fennel and
orange salad Chicken and Parma Ham in a White Wine Sauce Creamy asparagus risotto Walnut, rocket and orange salad Cucumber dip |
 |