Spring Vegetable Ragout

• 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

1. Soak leeks in cold water 5 minutes; lift out and drain.
2. Repeat until no grit remains on bottom of bowl.
3. Set aside (I usually skip this step because the leeks I get usually aren't that dirty).
4. Heat oil in a large skillet over medium-high heat.
5. Add leeks and salt and saute until leeks are tender, about 2 minutes.
6. Stir in asparagus, then water.
7. Simmer covered for 2 minutes.
8. Add snap peas and radishes, cover, and simmer for 2 minutes more.
9. Stir in mustard until well combined, then swirl in butter and herbs.
10. Serve immediately.

leeks, extra virgin olive oil, kosher salt, water, sugar snap peas, mustard, butter, fresh herb

Taken from www.food.com/recipe/spring-vegetable-ragout-432955 (may not work)