Makes 4 servings. Difficulty
2 cups gf Chicken Stock 1 large leek, white tender part only 16 asparagus spears, trimmed and cut into 2 inch pieces 1/4 cup Parmigiano-Reggiano cheese, grated 2 Tablespoons unsalted butter 1 teaspoon balsamic vinegar Salt to taste
Cut the leek in half lengthwise, then cut into 2 inch pieces. Place the leeks in a saucepan and cover with gf chicken stock. Bring to a simmer and cook until just tender. Drain and set aside.
Prepare a large bowl of ice water. In a separate saucepan, bring 2 quarts of salted water to a boil over high heat. Add the asparagus and boil, uncovered, for 3 to 4 minutes or until the asparagus is just tender. Drain and immediately immerse in the bowl of ice water. Let the asparagus cool in the ice water for 1-2 minutes and drain.
In a large skillet, warm the butter over medium heat. Add the leeks and asparagus in a single layer. Sprinkle them all over with the Parmigiano-Regianno cheese. Cook until the cheese is melted and the vegetables are warmed through, about 2 minutes. Drizzle with balsamic vinegar. Adjust seasonings to taste with kosher salt.