You have to peel the stalks, they are touch, then a quick blanche. Olive oil and whole garlic cloves in a pan. Cut a clean leek, about 3 inches long in half. and make slices long ways and add to the pan. Add the blanched white asparagus and get some color going... This is the same night I made the maryland crab soup and the blackened redfish and I had this nice white wine around so I added about 1/8 of a cup to the mix and let a little sauce form. Toped with a little vanilla pepper which is kind of sweet a bland of vanilla bean, peppercorn salt and sugar... it was awesome. a great compliment to the redfish dish.
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