Leek and Asparagus Saute
Yield: serves 6
1 1/2 Tablespoons butter
1 1/2 Tablespoons olive oil
3 leeks, including tender green parts, coarsely chopped
2 lbs asparagus, cut into 1 inch pieces
2 Tablespoons minced lemon thyme
3 Tablespoons white wine
1 1/2 Tablespoons lemon juice
Salt and freshly ground pepper, to taste
In a large skillet heat butter and oil. Add leeks and saute, stirring
frequently over medium heat until just softened, about 5 minutes. Add
asparagus and stir in lemon thyme and white wine. Cover and cook until
asparagus are tender, about 5 minutes. Mix in lemon juice and add salt and
pepper to taste.
Source: Shepherds Garden Seeds (RB)
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