2 Dec. 2016
by Ann Creber
Although we are nearing the end of the local spring asparagus season, it is still reasonably priced and of excellent quality, so I thought I'd sneak in one more recipe using it!
Leeks have almost entered the luxury vegetable class recently! However, I find that by snipping off the root end and standing the whole leek in water, and just shaving off whatever I need, leek will last for ages!
This is an excellent main course for an intimate dinner party!
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