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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Found this keeper in body & soul mag. I kinda just use this as a guide and add whatever other yummy veggies I have handy. I have tried adding mushrooms and red cabbage, both came out great. I served this over angel hair pasta and it is wonderful. Ingredients:
3 leeks, medium, white & pale green parts only, halved lengthwise and thinly sliced into half moons |
1 tablespoon extra virgin olive oil |
1 teaspoon kosher salt |
12 ounces asparagus, trimmed and cut into 1-inch pieces |
1 cup water |
6 ounces sugar snap peas, cut into 1-inch pieces |
1 teaspoon dijon mustard |
1 tablespoon butter, unsalted |
1 tablespoon mined fresh herb, whatever you have handy |
Directions:
1. Soak leeks in cold water 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside (I usually skip this step because the leeks I get usually aren't that dirty).
2. Heat oil in a large skillet over medium-high heat. Add leeks and salt and saute until leeks are tender, about 2 minutes. Stir in asparagus, then water. Simmer covered for 2 minutes. Add snap peas and radishes, cover, and simmer for 2 minutes more.
3. Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately.
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