Asparagus, Leek, Shiitake And Potato Ragout Recipe

• 2 lrg Leeks, (white and pale green parts only)
• 1 lb Small red potatoes
• 3 Tbsp. Extra virgin olive oil
• 1 lb Asparagus, trimmed and cut diagonally into 1-inch pcs
• 1/2 lb Fresh shiitake mushrooms, stems discarded and caps quartered
• 1 1/2 c. Chicken broth
• 1/2 x Lemon
• 1/4 c. Minced fresh mint leaves
• 3 Tbsp. Finely minced fresh parsley leaves

1. Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 min.
2. Lift leeks out of water and drain in a colander.
3. Quarter potatoes.
4. In a 12- to 14-inch non-stick skillet, heat 1 Tbsp.
5. oil over moderately high heat till warm but not smoking and saute/fry potatoes with salt to taste, stirring occasionally, till golden brown, about 5 min.
6. Transfer potatoes to a bowl.
7. In skillet, eat 1 Tbsp.
8. oil till warm but not smoking and saute/fry leeks, stirring occasionally and shaking skillet, till lightly browned, about 3 to 4 min.
9. Transfer leeks to bowl with potatoes.
10. In skillet, heat remaining Tbsp.
11. oil till warm but not smoking and saute/fry asparagus, stirring occasionally, 2 min.
12. Add in mushrooms and saute/fry mix, stirring occasionally, till mushrooms are softened, about 3 min.
13. Add in broth and bring to a boil.
14. Add in potatoes and leeks and simmer, covered, till vegetables are tender, about 5 min.
15. Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
16. Serves 4 as an Entree, or possibly 6 as a Side Dish.

leeks, red potatoes, extra virgin olive oil, fresh shiitake mushrooms, chicken broth, lemon, mint leaves, parsley

Taken from cookeatshare.com/recipes/asparagus-leek-shiitake-and-potato-ragout-70911 (may not work)