The asparagus is raw, blended with flavorful leeks and cream. Reserve a few asparagus tips for use as a garnish. Leeks come in all sizes, because they are so flavorful, this recipe works fine with a large portion or a small portion of leeks- I think more is better.
Makes 30 -40 pieces
1 bunch asparagus cut into 1/4 inch dice
2 leeks, trimmed and cut into 1/4 inch dice
1 tbsp canola oil
1/4 cup heavy cream
salt and pepper to taste

In a skillet over medium heat, heat the oil. Add the leeks, salt and pepper to taste, and cook for 8 to 10 minutes until golden brown.
In a food processor, chop the cooked leeks, so they are in chunky pieces but nut pureed.
In a bowl, combine the raw asparagus, leeks, and the cream, stir gently. Taste for seasoning and add more salt and pepper if needed.
Serve small amounts of the asparagus mixture on a crisp cracker.
Adapted from Whisk pop-up restaurant

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