Asparagus with Italian sausage, leek and pepper sauce
Photo by Tam West
Asparagus can be chargrilled. If you have lovely fat spears of asparagus, steam or blanch them first and finish on the grill.
- Heat 1 Tbsp of the olive oil in a frying pan over medium heat. Add the sausage meat and using a wooden spoon, toss and break up the meat. Cook until golden then transfer to a plate.
- Reduce heat to low, add remaining 1 Tbsp oil to the frying pan and add the garlic and sliced leeks and cook until the leek is soft. Add the sliced capsicum and stock and cook until the stock is syrupy in consistency.
- Meanwhile, steam the asparagus until just tender. Place on 4 warmed plates and spoon over the meat sauce. Grate over a little cheese.
- Serve with toasted sourdough bread if wished.