[…] the French have also named it asperges du pauvre, poor man’s asparagus.
First trim the scraggly root end, leaving a tiny bit of the bottom intact.
For large pieces, trim to size before washing.
Because leeks are grown in sandy soil, thorough rinsing is necessary to remove grit.
[…] never refrigerate leeks once cooked; they taste far better at room temperature, or they can be browned beneath a broiler or on a grill to serve warm.
The leeks’ sweetness needs a hit of red wine vinegar and mustard, even chopped capers or anchovy.