Asparagus with Italian sausage, leek and pepper sauce

Tam West

Asparagus can be chargrilled. If you have lovely fat spears of asparagus, steam or blanch them first and finish on the grill.

Ingredients

2 Tbsp	Olive oil
400 g	Sausages, choose fresh, Italian-style ones, meat removed from casings (Main)
2	Garlic cloves, crushed
4	Baby leeks, white and light green parts only, finely sliced
1	Yellow capsicum, or use a red capsicum, finely sliced
1 cup	Chicken stock, reduced salt, or use vegetable stock
20	Asparagus spears, use up to 24, trimmed (Main)
1 handful	Parmesan cheese, or pecorino, grated, to finish (Main)

Directions

1. 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.
2. 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.
3. Meanwhile, steam the asparagus until just tender. Place on 4 warmed plates and spoon over the meat sauce. Grate over a little cheese.
4. Serve with toasted sourdough bread if wished.