Especially good in the spring, this recipe is best when the vegetables are sweet and fresh. It can be made anytime now that asparagus can be found year-round. Tasty when served over rice or quinoa.  

• ¼ cup vegetable broth or 1 tablespoon oil
• 2 leeks, white and light green parts only, cut into rounds
•   1-2 garlic cloves, finely minced
•   Splash white wine or white wine vinegar 
•   1 bundle asparagus, washed and trimmed to about 5” from the top
•   3-4 handfuls fresh baby spinach 
•   Salt, to taste
•   Fresh ground pepper, to taste

Heat vegetable broth or oil in skillet, over medium-low heat, and add leeks and garlic. After a couple of minutes add ½ cup of water and the wine or vinegar. Add asparagus and another ½ cup of water.  Simmer for about 5 minutes until asparagus is tender and the pan juices have cooked down to about ½ cup. Turn up heat to medium-high. Add spinach and toss around to mix with leeks until spinach is almost wilted. Remove from heat and add salt and pepper to taste.

Hint:

It is always good to soak asparagus and leeks in water for a couple of minutes before using to make sure all of the sand has been removed. Drain for a couple of minutes and then they are ready to go.