2 lbs. (about 6) leeks
4 c. salted water
2 tbsp. butter
1 tbsp. chopped parsley
1/4 tsp. tarragon leaves chopped
1/4 c. grated Parmesan cheese

Trim and clean the leeks. Cut so that 1 1/4 inches of the dark green leaves remain. Strip away outer 2 or 3 leaves until you reach the non-fibrous interior leaves. Split leeks in half lengthwise, hold each under running water and gently separate layers with your fingers.

In a frying pan with a cover, bring water to boil and add leeks. Simmer covered until tender. This takes about 10 to 15 minutes. Lift leeks from water as each is cooked tender. Drain and arrange in a serving dish and keep warm. Melt butter and stir in parsley, tarragon and cheese. Pour over leeks and serve. Makes 4 to 6 servings.