Recipe Redux: Green is Spring’s IT Color

Yesterday truly marked the beginning of spring in the Bay Area. San Jose reached a high of 90 degrees and hipsters in San Francisco were out in their muscle tees and shorts eating ice cream. Not only can you see that Spring has finally arrived by the weather, just take one step into your grocery store.

This leads me to this month’s Recipe Redux theme, “First Shoots of Spring”, which wanted us to create a recipe that celebrated all the wonderful spring vegetables such as scallions, leeks, asparagus, garlic, ramps, etc. Check out the link to all the other recipes created by our group of wonderful dietitians.

Two nights ago, I walked into my local market searching for the best of this season’s bounty. I walked out with 3 ginormous (yes that is a word) leeks, and a bunch of bright green asparagus. While driving home in the car, I got inspired to make a dish.

Now, it was 10 after 8 o’clock, I had just worked an 8 hour day and finished a 2 hour workout. I needed to make something quick, yet absolutely amazing. That is when I got the idea to utilize what I had in my fridge along the with beautiful vegetables I just purchased.

Grilled Asparagus and Fried Egg over a Leek and Potato Puree with Carmelized Leeks and Blue Cheese Crumbles


-2 cups cooked potatoes (Yukon golds or Fingerlings would be great)

-4 oz of non-fat Greek Yogurt

-1 large leek, cut, and diced

-1/4 cup non-fat milk

-3-4 asparagus stems

-1 egg, large

-cooking spray

-2 Tbsp olive oil

-1-2 tsp salt and pepper

-1 oz crumbled blue cheese


-In a medium sauce pan, bring 2 tbsp of olive oil to medium heat. Add the leeks and cook them until nice, tender, and golden. (what we call caramelized 🙂 )

-In a blender, add 2 cups of already cooked potatoes. These can be leftover from roasted chicken and potatoes (like I did), or microwaved that evening. Also, add the greek yogurt, most of the caramelized leeks (leaving some for garnish), 1/4 cup non-fat milk. Blend until a smooth texture, but still have some bits of leeks that can be seen. Set aside.

-Cut three asparagus stalks into about 1 inch pieces. On a pan over medium heat, quickly cook the asparagus until tender and with some brown color. Set aside.

-On the same pan, place one egg on a pan over medium heat and cook until just all the white looks firm. (While the egg is cooking, place about 1/2 cup of the puree on a plate, and place the asparagus on top.)

-Once the fried egg is cooked, place the egg over the puree and asparagus. Add the caramelized leeks for garnish, and about 1 oz of crumbled blue cheese for a nice bite.

This recipe looks amazing, yet it is so easy. The key is to utilize the wonderful vegetables that are in season, and amazing quality ingredients.

Check out the rest of the recipes below!

To a Happy, and Healthy New-U!

What are you all doing on this beautiful weekend??


3 responses to “Recipe Redux: Green is Spring’s IT Color

  1. The title says it all! The egg yolk combined with the puree will make a nice dressing, and I love that you use blue cheese, what a great recipe!

  2. Looks and sounds delicious! I love leeks, they are so versatile.

  3. Love the creativity! I adore leeks (and not to mention blue cheese, too.)

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