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“Found this keeper in body & soul mag. I kinda just use this as a guide and add whatever other yummy veggies I have handy. I have tried adding mushrooms and red cabbage, both came out great. I served this over angel hair pasta and it is wonderful.”
READY IN:
30mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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