Spring Vegetable Ragout

Submitted by enigma256

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 cups
• Serves: 4

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.