Sauteed asparagus with leeks and feta

I’m with Kona — asparagus is awesome. Just knowing that I can eat apsaragus makes me a little bit happier deep within. Call it a warm fuzzy, if you will, but asparagus is like broccoli for me: one of those deep green veggies that you know are good for you, but the taste and texture are so unique that you aren’t stuck eating only salad for your greens so you thank the powers that be for creating such a treat. Heck, pass on the warm fuzzy — asparagus is a spiritual experience. Have I gotten carried away? You might too if you try this recipe.

Sauteed Asparagus with Leeks and Feta

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Ingredients:

• 1 pound asparagus, chopped
• 2 leeks, trimmed and sliced
• 1/3 cup basil, chiffonade
• juice of one lemon
• feta crumbles
• sea salt
• freshly ground pepper

Saute asparagus and leeks in olive oil over medium heat until tender and leeks start to turn golden. Remove from heat, season, and add lemon juice. Transfer to serve dish and toss in basil and feta. Serve warm and enjoy.

The very cool thing about this side dish recipe are all of the variations:

• Add a can of chick peas, rinsed and drained, and you’ve got a vegetarian entree.
• Add capers or olives for a little flavor kick.
• Fresh mint in addition to the basil says refreshing and summertime salad. Serve it cold.
• A dollop of yogurt swirled in makes a rich sauce.

I bet you can think of some variations that are worth sharing…. go!

Clacked by Debbie McDuffee
on Jun 11, 2009 @ 11:00 EST5EDT