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Instructions

• Set the oven temperature to 400 degrees Fahrenheit.
• Mix garlic, bread cubes, salt, pepper, parmesan cheese and olive oil in a large bowl.
• Once the ingredients are mixed well, transfer them to a baking sheet.
• Bake until the croutons are lightly colored and crisp. Keep them aside for cooling.
• Mix onions, lemon juice and vinegar in a small bowl and keep it aside for a minute. Then add Dijon mustard and olive oil and mix again well. Keep it aside.
• Trim root ends and cut off the green tops of leeks. Then cut leek lengthwise in half and wash them using cold water to remove sand.
• Cover leeks in cold water in a large skillet. Now add salt and simmer for 15 minutes or until leeks become tender.
• Without draining water, transfer the leeks into bowl containing cold water so that leeks stop cooking. Now remove leeks from the bowl and pat dry using paper towels.
• Remove the tough ends of asparagus and cook it in boiling water.
• Once asparagus is cooked, transfer it in a bowl containing cold water, drain and pat it dry.
• Cut asparagus and leeks into segments of one-inch each. Place the pieces in a large bowl and mix them with cooled parmesan croutons and beans.
• Pour vinaigrette in the bowl and toss well.
• Season it with salt and pepper.
• Serve immediately.