Warm Asparagus with Spring Leeks, Fava Beans, and
Alfred Portale And Jacinto Guadarrama
Gotham Bar and Grill
1 tablespoon canola oil
1 pound fresh morel mushrooms, ends trimmed, large
caps halved (cremini mushrooms can be substituted)
Coarse salt and freshly ground white pepper
1 shallot, finely minced
1 clove garlic, finely minced
12⁄3 cups vegetable or white chicken stock
5 small leeks (white parts and 1 inch of green tops)
11⁄2 pounds fresh fava beans, shelled
2 pounds jumbo asparagus (24 to 36 spears), peeled,
2 tablespoons unsalted butter
2 tablespoons finely minced chives
12 sprigs fresh chervil
Heat the oil over medium heat in a large sauté
pan. Add the morels, season with salt and pepper, and
cook, stirring occasionally, for 4 to 5 minutes, until
softened. Stir in the shallot, and cook until
it’s softened, about 4 minutes. Add the garlic,
and cook, stirring, for a further 3 minutes. Add the
stock, bring to a boil over high heat, then reduce to
a simmer for about 5 minutes. Remove from heat, and
set aside, covered, to keep warm.
Cut leeks on a bias into 1-inch lengths. Rinse well,
and separate them into individual rings. Set aside.
Bring a saucepan of salted water to a boil. Add the
fava beans and cook for 1 minute. Drain and rinse
under cold water. Remove and discard the thick skin
from each bean, and set the beans aside.
In a large pot, bring salted water to a boil over
medium-high heat and cook the asparagus spears for 4
to 5 minutes, until tender when pierced with the tip
of a sharp knife. (You may have to cook the asparagus
in batches.) Drain on a clean kitchen towel.
Arrange the asparagus in the center of a serving
platter. Add leeks to boiling water, and cook until
just tender, about 3 minutes. Drain well, and transfer
to the platter. Using a slotted spoon, distribute the
mushrooms evenly over the asparagus and leeks.
Bring the remaining mushroom sauce to a boil over high
heat. Season to taste, and if necessary, cook a little
longer to intensify the flavors. Remove from the heat,
and swirl in the butter. Spoon the sauce over and
around the asparagus, and sprinkle the fava beans and
chives over the top. Garnish with chervil.