Ingredients

The following ingredients have 4 Servings
  • 2 cups uncooked pearl couscous
  • 1 large leek ((or 2 small leeks))
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 6 spears asparagus
  • 1/4 cup unsalted butter
  • Parmesan cheese (shaved for garnish)

Instruction

  • Cook the couscous according to package directions. Set aside.
  • Meanwhile, clean the leeks: trim the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into 1/2-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.
  • In a large skillet, melt 1 tablespoon butter and add the leeks. Season with salt and pepper and thyme leaves. Saute over medium heat until soft and lightly browned, about 10 minutes. Set aside.
  • Blanch the asparagus by adding the chopped asparagus to a pot of boiling water. Cook for 30-60 seconds. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain and set aside.
  • In a small skillet, melt 1/4 cup butter and cook until golden brown in color. Brown bits will form in the bottom of the pan.
  • Add the couscous, leeks, asparagus to a mixing bowl and toss with the brown butter. Top with Parmesan shavings. Serve warm.