Freeze dark green parts of leeks and save for your next chicken stock
Asparagus Spears, Mint and Lemon Leek Cream Spaghettini
1 pkg. (250 g)
Catelli Smart® Spaghettini
12 asparagus stalks (sliced; remove tips and place to the side)
1 large leek, diced
1/2 cup (125 mL) cream
1/2 cup (125 mL) chicken stock
3 tbsp (50 mL) white wine
25 mint leaves
2 garlic, peeled and coarsely minced
2 tbsp (30 mL) canola oil
1/2 cup (125 mL) salt
1Bring 4 litres of water to a boil, add 1/2 cup (125 mL) of salt.
2Cook spaghettini according to package directions.
3Over medium high heat, add canola oil to large sauté pan. Add leeks and cook for 4 minutes.
4Add asparagus stalks, cook for 2 minutes. Add garlic and sauté for 30 seconds. Deglaze by adding white wine.
5Add chicken stock and cream. Bring to a boil and reduce to low heat. Squeeze in juice of one lemon.
6Add asparagus tips to boiling pasta water in last minute of cooking.
7Drain cooked pasta and asparagus tips.
8Toss in cream sauce and add mint leaves.
Bloggers Ayngelina Brogan & Dave Mottershal
Ayngelina and Dave inspire their readers to lead an adventurous life and cook amazing food at home. Baconismagic.ca started off as a solo site, until Ayngelina walked into a restaurant and asked to meet the chef - not knowing he would be the love of her life.