Ingredients
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40g butter
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2 garlic cloves, crushed
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1/4 cup dry white wine
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2 small leeks, trimmed, washed, cut into long thick strips
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2 bunches baby carrots, trimmed, peeled
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2 bunches baby asparagus, trimmed
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1 tablespoon chopped fresh tarragon
Method
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1Melt butter in a large frying pan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Simmer for 2 minutes.
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2Add leek and carrot. Cover. Reduce heat to low. Simmer for 10 minutes, turning vegetables halfway during cooking. Add asparagus. Simmer, covered, for 3 to 4 minutes or until vegetables are just tender.
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3Season with salt and pepper. Serve vegetables sprinkled with tarragon.
Source: taste.com.au
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