Summertime Cast-Iron Asparagus and Leek Shoots

The time of year when it's too hot to turn your oven on has arrived. This is when I start getting creative in the kitchen because I want to eat delicious homemade food, but it's not worth the sweltering heat radiating through our apartment. We usually end up eating a lot of salads, sautéed veggies and pastas. The other night I threw together some veggies that needed to be used up from the farmers market and it was a winner! I served it along side a light pasta. Needless to say, my husband and I were satisfied!

This recipe is super versatile. You could switch up the veggies or the dressing depending on your mood and what it in your kitchen. I am a big believer in using what you have so if you don't have one of the ingredients, don't run to the store, just find something in your pantry that works. 

Ingredients:

  • 1 bunch asparagus
  • 1 bunch leek shoots (I found these beauties at the farmers market. You could also use garlic shoots or green beans. Whatever tickles your fancy. :) )
  • 1 T avocado oil
  • Salt to taste

Dressing:

  • 1 T mustard of choice ( I used Trader Joe's dijon)
  • 1 T good quality olive oil
  • 1 T red wine vinegar
  • 1/2 T honey (this one is magical)- adjust depending on your liking
  • 1/2 tsp Philosophie Green Dream Superfoods powder (optional, yet delicious!)
  • salt & pepper to taste

Wash asparagus and leek shoots and cut off any tough ends. Cut into 1.5 inch pieces. Heat a cast iron skillet on medium heat until pan is hot. Add oil and veggies to the pan. You want a nice sizzle so if they aren't hissing, turn the heat up a bit. Season with salt and stir every few minutes until you start to see seer marks. If you like your veggies al dente, they are done. If you would like them a bit softer, add 2-3 tablespoons of filtered water to the pan and cover until steamed to your liking. Remove from heat and season with pepper.

In a small bowl, whisk together ingredients for the dressing. Adjust seasoning to your liking. 

Transfer veggies to a serving bowl and top with the dressing. This can be served warm, at room temperature or cold. It is delicious, light and the perfect side to a light Summer dinner.