Whipped feta cheese, asparagus and leek sauté with roasted sunflower seeds

Name: Whipped feta cheese, asparagus and leek sauté with roasted sunflower seeds
Prep time: 23 min
Cook time: 8 min
Yield: 2
Cuisine: Entrées
Ingredients: 200 g of feta cheese, drained; 180 ml (3/4 cup) of plain Greek yogourt; 1 garlic clove, minced; 30 ml (2 tablespoons) of olive oil; 15 ml (1 tablespoon) of lemon juice, freshly squeezed; Black pepper, to taste; 30 ml (2 tablespoons) of olive oil; 15 ml (1 tablespoon) of butter or margarine; 454 g (1 lb) of Quebec asparagus, cut into 3 pieces; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; Quarter of a red onion, minced; 60 ml (1/4 cup) of white wine; 5 ml (1 teaspoon) of dried thyme; Salt and black pepper, to taste; Roasted sunflower seeds; Fresh parsley, chopped; Lemon zest; Black pepper, freshly ground; Bread croutons or rusks (for dipping)

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Author: Sara Girard – Ma cuisine de tous les jours

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Preparation 15

Baking 8

Portions 2

Freezing No

Budget

Ingredients Preparation

Ingredients

For the whipped feta cheese:

200 g of feta cheese, drained
180 ml (3/4 cup) of plain Greek yogourt
1 garlic clove, minced
30 ml (2 tablespoons) of olive oil
15 ml (1 tablespoon) of lemon juice, freshly squeezed
Black pepper, to taste

For the asparagus and leek sauté:

30 ml (2 tablespoons) of olive oil
15 ml (1 tablespoon) of butter or margarine
454 g (1 lb) of Quebec asparagus, cut into 3 pieces
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
Quarter of a red onion, minced
60 ml (1/4 cup) of white wine
5 ml (1 teaspoon) of dried thyme
Salt and black pepper, to taste

For the garnishing:

Roasted sunflower seeds
Fresh parsley, chopped
Lemon zest
Black pepper, freshly ground
Bread croutons or rusks (for dipping)

Preparation

Side-by-side mode

For the whipped feta:

Place all ingredients in a blender and pulse until smooth. Set aside.

For the asparagus and leek sauté:

Chop vegetables. Heat a frying pan over medium-low heat with the butter and oil. When sizzling, add vegetables. Stir, then cover. Cook for 5 to 6 minutes, stirring occasionally.
Remove the lid, pour in the white wine, and allow it to evaporate. At the end of cooking, add thyme, salt and black pepper. Stir, then remove the pan from the heat. Leave to cool.

For the assembly:

Pour the whipped feta cheese into a serving dish. Garnish with the vegetable mixture, the roasted sunflower seeds, the chopped parsley, the lemon zest and the ground black pepper. Serve with croutons or rusks. Serve immediately.