Spring Vegetable Ragout

enigma256's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 cups

• 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.