Butter Poached Vegetables

Name: Butter Poached Vegetables
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried; 1 bunch radishes, halved or quartered if large, radish tops chopped if available; 1 bunch asparagus, trimmed and cut into 1-inch segments; Kosher salt and freshly ground black pepper; 1 teaspoon finely chopped fresh tarragon; 1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

Deselect All

3 tablespoons unsalted butter

3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried

1 bunch radishes, halved or quartered if large, radish tops chopped if available

1 bunch asparagus, trimmed and cut into 1-inch segments

Kosher salt and freshly ground black pepper

1 teaspoon finely chopped fresh tarragon

1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice

Directions

Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.