Blackened Leeks With Asparagus and Boiled Eggs
Blackened Leeks With Asparagus and Boiled Eggs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Gently lower eggs into a medium pot of boiling water; cook 6 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGently lower eggs into a medium pot of boiling water; cook 6 minutes.
Transfer eggs to a bowl of ice water and let cool.
Heat a dry large cast-iron skillet over medium-high until smoking hot.
Cook leeks, cut side down, pressing to ensure contact with skillet, until blackened, about 5 minutes.
Reduce heat to medium; add butter and rotate skillet to evenly coat leeks.
Transfer leeks to a platter with a slotted spoon.
Add asparagus to skillet, season with kosher salt and pepper, and cook, tossing occasionally, until bright green and crisp-tender, about 4 minutes.
Remove from heat, add lemon juice and mustard, and toss asparagus to coat.
Transfer to platter with leeks and spoon sauce over.
Peel eggs, halve, and place on top of vegetables.
Top with sea salt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
