Leek-and-Asparagus Platter
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INGREDIENTS 2 large leeks, trimmed 1 (10-ounce) package frozen asparagus spears DRESSING 1 tablespoon minced parsley 1/4 cup White-Wine Worcestershire Sauce 1 tablespoon white-wine vinegar 8 leaves lettuce 4 radishes, julienned 1 hard-cooked egg yolk Wash leeks and slice crosswise into 1/2-inch rounds. In a 10-inch skillet, in boiling, salted water, cook leeks until tender. Drain; place in shallow bowl. Cook asparagus as package label directs; add to leeks. In bowl, combine dressing ingredients; pour over leeks and asparagus. Cover; refrigerate 30 minutes. Line platter with lettuce; top with asparagus and leeks, reserving dressing. Sprinkle with radishes; over salad, push egg yolk through sieve. Spoon dressing over all. Makes 4 servings