Charred Leeks & Asparagus with Soft Boiled Egg & Sausage
This was a celebratory meal. Taylor finished building the deer fence a few weeks ago and the entire process involved a lot of blood, sweat and tears. Months of hard, physical labor went into the construction of the fence but it is finally complete. The deer will have to be pretty darn brave and/or strong to trespass at this point. The evening that Taylor put the final touches on the fence we decided to crack open a few IPA’s and sit in the dirt and just stare out at our newly protected fields until the sun finally set. The only time we stood up from our front row seats of Tumbleweed Farm was to fire up the grill. Taylor wanted nothing more than grilled sausage and veggies to celebrate the completion of the deer fence. He’s a pretty simple man and this was a pretty simple dinner. However, this meal was so damn good I thought I’d share it here, even if it was just a basic grilled dinner. Charred spring veggies, grilled chicken sausage and a soft boiled egg all tossed in a simple mustard dressing really hit the spot. I hope you all enjoy this simple “recipe” as much as we do!
Cheers from Tumbleweed Farm.
Charred Leeks & Asparagus with Soft Boiled Egg & Sausage
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4
- 4 farm fresh eggs
- 4 medium sized leeks, sliced in half lengthwise (no need to trim)
- 1 small bunch of asparagus
- 4 free range chicken sausages
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon grainy mustard
- 3 Tablespoons olive oil
- salt and pepper to taste
Preparation
- Gently place eggs into a saucepan of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.
- Preheat an outdoor grill to medium-high. Toss the leeks and asparagus with a little olive oil. Place the veggies on the grill along with the sausages and cook until the veggies are lightly charred and the sausage is cooked through--about 7 minutes. Flip veggies and sausage halfway through cooking.
- Whisk together the lemon juice, mustard and oil. Season with salt and pepper and set aside.
- Peel the soft boiled eggs and slice in half. Divide the veggies and sausage between plates and serve with the eggs. Drizzle with the dressing and season to taste with salt and pepper.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary
I LOVE that you cook the leeks, roots and all! My Chinese medicine teacher would always say, “The Qi is in the roots!” 🙂
Yes!!! The roots get crunchy and delicious. Every part of the leek is edible and we love using the whole plant!
First – seeing the photo with the “full” leeks – and then reading how you keep the roots attached – and that all parts are edible- great
as for Taylor – thank him for setting such an example of determination and dedication – what a model he is!!
Taylor is so right. Simple best quality foods are best. All you have to do is stay out of their way. And from now on I will eat my leek roots. Love leeks – so underused. Congrats on the fence.
This was soooo amazing and easy. I will be trying almost all your recipes now.
So happy to hear! Happing Cooking! xo