Leeks with asparagus butter

How to make it

1. 1

   Boil the leeks

   Clean the leeks and tie them together in bundles. Put them over the heat in the boiling, salted water and boil until tender, 10–20 minutes. Drain and lay the leeks on a cloth for a moment so the water drains out.

2. 2

   Toast the bread

   Toast a thick, long slice of white bread (originally over embers) and place it on a platter with a folded napkin.

3. 3

   Arrange

   Arrange the leeks on the toasted bread and sprinkle finely chopped parsley over. Serve the sauce on the side.