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Asparagus and Leeks En Escabeche
By Chef Jody Denton

Asparagus and Leeks En Escabeche

3 tablespoons Extra Virgin Olive Oil
2 bunches Asparagus medium trimmed to 4'' length
1 small Leeks washed and thinly sliced
3 tablespoons Organic Garlic thinly sliced
Salt and Pepper to taste
8 small Whole Dried Chiles
4 sprigs Thyme (fresh)
1/2 cup Dry Sherry
1/4 cup Lulu Provencal Herb Vinegar
1 tablespoon Italian Parsley chopped

In a large sauté pan, warm the olive oil and asparagus over low heat, rolling the asparagus around as the pan heats up.

Once it begins to sizzle, add the leek, garlic, salt and pepper.

Continue stirring gently until the leeks begin to soften.

Add the chiles and thyme and increase the heat to high.

When the pan is sizzling, add the sherry and the vinegar and boil until the liquid is reduced to 2 tablespoons.

Toss with parsley and serve immediately, with slices of crusty bread.