SEASONAL CURRIED LEEK HOME FRIES
If you’d like to jazz up your home fries to reflect the seasons, as I do at Little Owl, add asparagus in the spring and summer and Brussels sprouts in the fall and winter. And of course, lobster meat anytime! Blanching the asparagus and Brussels sprouts first gives them a head start on their cooking time.
Trim the tough ends of 12 oz [340 g] of fresh asparagus spears and cut into 1 in [2.5 cm] diagonal pieces. Bring a large pot of generously salted water to a boil and blanch the asparagus until bright green and tender, 3 to 4 minutes. Use a slotted spoon to transfer to the skillet and cook for 1 to 2 minutes more before adding the leeks and proceeding to the next step. Hurray spring!
Trim and quarter 2 cups [200 g] loose Brussels sprouts. Bring a large pot of generously salted water to a boil and blanch until crisp tender, 4 to 5 minutes. Use a slotted spoon to transfer to the skillet and cook for 1 to 2 minutes more before adding the leeks and proceeding to the next step. Right on, it’s fall!
Add 12 oz [340 g] cooked lobster meat to the skillet at the very end, with the reserved fried potatoes, and toss until just warmed through, about 30 seconds. Yes, you are resplendent for making these!