Serves 6 The mild, sweet flavor of leeks complements the tart taste of fresh asparagus in this simple side dish.

Prep Time: 5 minutes
Cooking Time: 10 minutes

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil


3 leeks, including tender green parts, coarsely chopped


2 pounds asparagus, tough ends removed, cut in 1-inch pieces


2 tablespoons minced lemon thyme


3 tablespoons white wine


1 1/2 tablespoons lemon juice


Salt and freshly ground black pepper

1. Heat butter and oil in a large skillet. Add leeks and sauté over medium heat, stirring frequently, until soft, about 5 minutes.

2. Add asparagus and stir in lemon thyme and white wine. Cover and cook until asparagus are tender, about 5 minutes. Stir in lemon juice. Add salt and pepper to taste.