Spring Vegetable Ragout

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 leeks, medium, & 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

Recipe

• 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.