How many ways can you use asparagus, leeks and chanterelle mushrooms? Well, if you look at the past couple blog posts you may have guessed I haven't gone grocery shopping in awhile [and why would you when you have such great ingredients sitting in the fridge!]. Ahh the trials and tribulations of a studying maniac, cooking for one.
I can guarantee this is my last recipe for awhile with these ingredients, because I used up my vege drawer today on these delicious salad rolls - with roasted tomato and garlic salsa, crispy leeks, sauteed asparagus and mushrooms.
1) 3 small (but bigger than cherry) sized tomatoes, quartered
2) 1 large clove of garlic, top cut off but not peeled
3) 1/2 leek, thinly sliced
4) 2 tsp olive oil
5) Bunch of asparagus
6) Mushrooms of your choosing
7) 1 tsp butter
8) 1 cup broth (I used beef because it was in my fridge, but vege or chicken works too)
9) 4 - 5 pieces of rice paper
11) Salt and pepper
1) Preheat the oven to 380.
2) Roast tomatoes with the piece of garlic on top (I used parchment paper on my pan so I didn't use any extra oil - just a little salt and pepper).
3) Heat olive oil and add leeks on medium-high heat. Saute until crispy and brown.
4) Remove leeks and add butter to pan. Add asparagus and mushrooms.
5) Add beef broth and cook until asparagus and mushrooms are tender.
6) Remove asparagus and mushrooms. Pour remaining beef broth into a small serving bowl.
7) Remove tomatoes and garlic from oven. Peel and mince garlic. Chop tomatoes. Mix garlic and tomatoes together and strain.
8)Fill a bowl with hot water.
9) Dip a piece of rice paper in, remove and place on dry towel. Pat dry.
10) Put rice paper on plate. Place asparagus, tomato salsa, lettuce, mushrooms and crispy leeks along the middle of the rice paper.
11) Fold in tops of the paper and roll.
12) Serve with the beef broth.