Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4 as an Entèe, or 6 as a Side Dish

　　2 large leeks (white and pale green parts only)

　　1 pound small red potatoes

　　3 tablespoons olive oil

　　1 pound asparagus, trimmed and cut diagonally into 1-inch pieces

　　1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered

　　1 1/2 cups chicken broth

　　1/2 lemon

　　1/4 cup chopped fresh mint leaves

　　3 tablespoons finely chopped fresh parsley leaves

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes. Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.

　　

Step 5

Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.

　　

Step 6

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