Asparagus and Leeks with Sauce Gribiche

This vegetable dish goes well with roast chicken.

For the Sauce Gribiche:
2 hard-cooked eggs, separated
1/3 cup extra-virgin olive oil
1/4 cup white-wine vinegar or cider vinegar
2 T drained tiny capers
1 T chopped flat leaf parsley
1 T chopped fresh tarragon
salt and pepper, to taste

8 medium-sized leeks (3 inches of green left on)
2 T white vinegar
2 lbs. thick asparagus, trimmed
2 T chopped flat leaf parsley, for garnish

Prepare the sauce Gribiche. Mash the cooked egg yolks in a bowl. Slowly whisk in the oil until thick and smooth; add the vinegar. Finely chop the cooked egg whites and add to the bowl along with the capers, parsley, tarragon, salt and pepper.

Trim the leek roots, leaving the bulbs intact. To remove any sand, soak the leeks for 30 minutes in a bowl with water to cover and the vinegar. Drain and rinse well. Bring a large pot of salted water to a boil. Cook the leeks until tender, about 8 minutes; remove. Refresh under cold water, drain and pat dry. Cook the asparagus 3-4 minutes in the same boiling water. Refresh the asparagus as well.

Arrange the vegetables decoratively on a platter. Spoon 1/4 cup of the sauce along the bottom of the vegetables. Sprinkle with the parsley before serving.