Poached leeks with creamy asparagus sauce

Poached leeks with creamy asparagus sauce

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  • 6
  • Easy
  • Meat-free wheat and gluten free
  • 25 minutes
  • 10 minutes
  • Woolworths Organic Chenin Blanc

“This is a great way to add the sweetness of seasonal leeks into a delicious side of greens.”- Abigail Donnelly


  • 300 g leeks, sliced lengthways and washed
  • 4 garlic cloves
  • ¾ cup white wine
  • 1 cup vegetable stock
  • lemon wedges, for serving
  • For the dressing:
  • 170 g asparagus, blanched and chopped
  • 3 T dill
  • 2 T chives, chopped
  • 1 cup cream
  • 100 g feta
  • extra virgin olive oil, for drizzling
  • salt, to taste

Cooking Instructions

1. Place the leeks and garlic in a pan with the wine and stock. Simmer for 10 minutes, then drain.

2. To make the dressing, blend all the ingredients together. Chill until ready to serve.

3. To serve, spoon the dressing over the leeks, drizzle with olive oil and season with salt. Squeeze over the lemon.

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Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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