Asparagus for the Less Fortunate

Ingredients

• ½ bunch leeks
• ¼ cup water, or as needed
• 1 tablespoon dry white wine
• 1 pinch salt
• ¼ cup capers
• ¼ cup Dijon vinaigrette

Step 1

Trim off the root end and the tough dark green parts of the leek, keeping just the white and light green sections. Cut the leek in half lengthwise, then slice each half into thin quarters.

Step 2

Pour some water into a saucepan, add a splash of white wine and a pinch of salt, then bring it all to a gentle simmer over medium heat.

Step 3

Toss the leeks into the simmering liquid, lower the heat to medium-low, cover the pan, and let them cook until they're tender when poked with a fork—this should take about 15 minutes.

Step 4

While the leeks are cooking, rinse the capers under cold running water for a few minutes to wash away the brine.

Step 5

Once the leeks are done, drain them and arrange them on plates. Drizzle with your favorite vinaigrette and scatter the rinsed capers on top. Serve warm and enjoy!