Poor Man's Asparagus
  • 500-750 g leeks
  • 3 tablespoons best butter
  • salt and pepper to taste
  1. Clean the leeks by taking off at least one outer layer of leaf and skin. Cut off the tough green leaves, leaving a tuft at the top. Cut a slit into the tuft vertically, barely cutting into the white. If you look at the leek from the top it will have a sort of boat shape - cut along the length of the boat shape, and open out the leaves. You will see mud and sand stains inside. Wash these meticulously, take off the roots at the other end and voila!
  2. Cut the leeks crosswise into 1/2 inch slices. Saute them briefly in 2 tablespoons butter till they are just wilted.
  3. Season with salt and pepper.
Poor man's asparagus. A totally under-used vegetable, with a delicate flavour and a wonderful texture as long as it's not overcooked. A bit of trouble cleaning but not really difficult. Leeks, national plant of Wales.