Spring Vegetable Ragout

Name: Spring Vegetable Ragout
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

9 ingredients

10 steps

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.
2

Repeat until no grit remains on bottom of bowl.
3

Set aside (I usually skip this step because the leeks I get usually aren't that dirty).
4

Heat oil in a large skillet over medium-high heat.
5

Add leeks and salt and saute until leeks are tender, about 2 minutes.
6

Stir in asparagus, then water.
7

Simmer covered for 2 minutes.
8

Add snap peas and radishes, cover, and simmer for 2 minutes more.
9

Stir in mustard until well combined, then swirl in butter and herbs.
10

Serve immediately.