A light spring plate that brings green freshness and minimal beauty to the table.
Ingredients (Serves 2)
For the Asparagus:
- 10–12 spears of fresh green asparagus
- Salt for blanching
- 1 tbsp olive oil
- Optional: grated hard cheese (like Grana Padano or aged goat cheese)
For the Leek Roulades:
- 1 large leek (white/light green part)
- 1 tsp Dijon mustard
- 1 tsp cream cheese or soft goat cheese
- Pinch of black pepper
For the Green Herb Sauce:
- 1 handful fresh parsley
- 1 handful fresh basil or spinach
- 1 small garlic clove
- Juice of ½ lemon
- 3 tbsp olive oil
- Salt to taste
- Optional: 1 tsp grated parmesan
Instructions
1. Prepare the Asparagus
- Trim the woody ends.
- Steam or blanch in salted boiling water for 3–4 minutes until bright green and tender-crisp.
- Toss lightly with olive oil. Set aside.
2. Make the Herb Sauce
- In a blender or with an immersion mixer, blend herbs, garlic, lemon juice, olive oil, and salt until smooth and vivid green.
- Adjust thickness with a splash of water or more oil. Add parmesan if desired for a richer touch.
3. Leek Roulades
- Cut the leek into large sections (about 10–12 cm).
- Carefully separate into sheets by blanching for 30 seconds in hot water and unrolling gently.
- Spread a thin layer of mustard and cream cheese, season with pepper, and roll tightly.
- Slice into pinwheels.
4. Assemble
- On a white plate, swipe a generous spoonful of the herb sauce.
- Lay down asparagus spears.
- Top with grated cheese and a drizzle of olive oil or cheese sauce.
- Place 2–3 leek roulade slices on the side for contrast.
Serving Tip
Pair with crusty sourdough and a chilled glass of white wine for the perfect spring lunch or starter.
