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.