This is one of those suppers that is reasonably balanced, but brings the smugness of both ease and comfort. The sweet Riesling, once evaporated and thickened, coupled with the gentle anise flavor of the tarragon, transforms the vegetables entirely.

You may notice we don’t add any salt here. The reduced wine has such a startling body to it—and the prosciutto is salty enough—that additional salt would be overkill. But, your palate, your preference.

Ingredients

9 ounces asparagus spears

6 ounces baby leeks

Scant 1 cup Riesling wine

5 sprigs of tarragon

8 strips prosciutto

Generous ½ stick unsalted butter

Coarse black pepper

Instructions

Trim the woody ends off the asparagus spears. I hold the root end in one hand, halfway up the stalk with the other, then gently bend it until it snaps. Wherever it breaks tends to be just about right. Rinse both the asparagus and the leeks, and dry completely with a clean kitchen cloth.

In a large, shallow Dutch oven—one you have a lid for—heat half the butter over medium-high heat. Once melted, add the asparagus and leeks, and fry, turning once, for a few minutes until gently colored. I’m not bothered that the butter might burn here; in fact, those nutty qualities will enhance the dish.

When the vegetables are colored, pour in the wine, and throw in the tarragon with a pinch of pepper. Pop on the lid, reduce the heat to fairly low, and simmer for 10 minutes. Once the wine has reduced almost entirely, and the vegetables are soft but offer a gentle resistance, the dish is ready. Add the remaining butter in cubes and allow it to melt over the vegetables. Serve the asparagus and leeks with pieces of prosciutto draped in and among.

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As featured in the Winter issue of Beekman 1802 Almanac Magazine. For more check out PERFECT PLATES by John Whaite, published by Kyle Books. Photography by Helen Cathcart.

Launching a new magazine in this day and age is a rare thing, but we were inspired by a copy of the Farmer’s Almanac from the year 1802 that we found on eBay. We’ve created a magazine with minimal advertising, designed by Team Beekman, printed in the USA, with paper from a mill in Maine and soy-based ink from the USA. A truly Made in America heirloom!
Cultivate A Better Life!
by Aray Till

Reader Comments

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Vicki Casson

Will you PLEASE consider making your “Roasted Vegetable Seasoning Packets” again ! This seasoning is the BEST one I’ve ever used, and I’m SO disappointed that I can no longer get it. > Target has stopped selling it, and I don’t see it on your website. I’ve used tons of other company’s roasted-vegetable-seasonings and none of them make my vegetables taste as good as yours ! While I realize that
“it wouldn’t pay” for your company to just sell individual seasoning packets, how ’bout if you sell these packets in half-dozen (or dozen)
increments ? Heck, you can even “use” what I’ve printed here on your website > i.e. = Beekman’s Roasted Vegetable Seasoning makes my veggies taste better than any other seasonings that I’ve used !
* BTW — I’m talking about your BASIC roasted vegetable seasoning — NOT your seasoning packets for asparagus

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