2 large leeks, trimmed to about 6 inches of the white end, leaving on root end
20 stalks asparagus, trimmed to 6 inches
olive oil for grilling
Cut leeks into quarters lengthwise (you should have 8 quarters.) Rinse each quarter
well. With kitchen string, tie 5 asparagus spears and 2 leek quarters together.
Blanch them in boiling salted water for 2 minutes. Drain on paper towels.
(Can be done ahead up to this point.)
Heat an outdoor grill to medium. Brush bundles with olive oil and grill for
3-4 minutes per side (for a total of 6-8 minutes cooking time) or until leeks are golden and asparagus are heated through. Remove to serving platters.
1 T. Dijon mustard
¼ cup. white wine vinegar
½ cup olive oil
1 clove garlic, minced
½ tsp. kosher salt
¼ cup chopped mixed herbs such as: basil, chives, parsley, mint, tarragon, and thyme
¼ cup finely chopped red bell peppers
¼ cup finely chopped yellow bell peppers
¼ cup diced Kalamata olives
In a medium bowl, whisk mustard, vinegar, olive oil, garlic, salt and herbs together, stirring in the peppers and olives after whisking. To serve: Place a bundle of vegetables on plate, remove string and spoon some vinaigrette on each.