Asparagus, Leek, Shiitake and Potato Ragout

1. 1

   Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes.

2. 2

   Lift leeks out of water and drain in a colander.

3. 3

   Quarter potatoes.

4. 4

   In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes.

5. 5

   Transfer potatoes to a bowl.

6. 6

   In skillet, heat 1 tablespoon oil until hot but not smoking and saute leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes.

7. 7

   Transfer leeks to bowl with potatoes.

8. 8

   In skillet, heat remaining tablespoon oil until hot but not smoking and saute asparagus, stirring occasionally, 2 minutes.

9. 9

   Add mushrooms and saute mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.

10. 10

    Add broth and bring to a boil.

11. 11

    Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.

12. 12

    Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.