LEEKS WITH ANCHOVY BUTTER

Leeks With Anchovy Butter image

Leeks have gone in and out of favor throughout history. Here they're prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).

Provided by Amanda Hesser

Time 30m

Yield Serves 4

Number Of Ingredients 9

Ingredients

Salt
6 thin leeks, trimmed, halved lengthwise and washed
4 tablespoons butter, softened
4 anchovy fillets, drained
1 tablespoon chopped parsley
1 teaspoon chopped basil
1 tablespoon chopped shallot
1 teaspoon lemon juice, plus more to taste
Freshly ground black pepper

Steps:

Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 209 milligrams, Sugar 3 grams, TransFat 0 grams