35 minutes
A delightful mix of garden-fresh vegetables served with a tangy tomato-egg vinaigrette, perfect for a light and healthy meal.
Leek, trimmed, washed, and cut into 3 pieces each
each
New Or Small Waxy Potatoes, peeled and cut in half
0 lb
Asparagus, hard bottom ends trimmed
0 lb
to taste
tablespoons
White Wine Vinegar Or Fresh Lemon Juice
tablespoons
to taste
Flat Leaf Parsley, finely chopped
tablespoons
Tomatoes, chopped
0 oz
Hard-boiled Egg, chopped
each
1. Cook leeks and potatoes
Begin by bringing a large pot of salted water to a boil. Once the water is at a rolling boil, add the leeks and potatoes. Let them simmer for about 10 minutes.
2. Add artichoke hearts
Next, add the artichoke hearts to the pot. Allow them to cook with the leeks and potatoes for an additional 5 minutes.
3. Add asparagus
Finally, add the asparagus to the pot. Cook these for another 5 to 10 minutes until they are bright green and just tender.
4. Drain and arrange vegetables
Once the vegetables are cooked, drain them in a colander. Spread them out on a wide serving dish, arranging them in an appealing, colorful display.
5. Prepare vinaigrette
In a bowl, combine the extra virgin olive oil, white wine vinegar or fresh lemon juice, salt, and black pepper. Mix in the finely chopped flat-leaf parsley, chopped tomatoes, and the chopped hard-boiled egg.
6. Pour vinaigrette over vegetables
Pour the vinaigrette over the arranged vegetables, making sure to coat them evenly. Serve this dish at room temperature.
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