This is such a fresh-tasting vegetable dish! I wasn’t sure I’d like mint with vegetables, but it was a terrific combination. You can top this with sliced toasted almonds if you like.
Sauteed Spring Vegetables
5 baby leeks (2 1/2 oz after trimming)
4 garlic cloves
2 cups sugar snap peas (6 oz after trimming)
2 cups thin asparagus (6 oz after trimming)
1 cup English peas, shelled (or frozen peas, thawed)
1/2 cup fresh mint leaves
2 oz extra-virgin olive oil, divided
2 TBL salt
Cut off leek tops and save for another use. Trim off bottom of leeks. Thinly slice leeks and rinse thoroughly, then drain. Set aside.
Peel and thinly slice garlic cloves.
String sugar snap peas, cut in half or thirds on the diagonal and set aside.
Trim tough bottoms of the stalks of asparagus. Cut off tips and set aside, then cut stalks on the diagonal. Combine with tips and set aside.
Heat a large, heavy skillet with enough oil to cover the bottom. Add leeks, cooking them over moderate-high heat until they begin to caramelize. Add sliced garlic and cook until fragrant. Scrape leeks and garlic into a large bowl.
Add a little more oil to the pan and sauté the sugar snap peas with a little salt, stirring often, until they are just tender. Scrape into the bowl with leeks.
Add more oil to the pan and sauté the asparagus with more salt. Cook it until it just becomes tender, not mushy. Add to the bowl with the other vegetables.
Add a little more oil to the pan and add the peas, cooking until just tender. Add peas to the bowl with vegetables.
Toss the chopped mint into the bowl with the vegetables. Let sit at room temperature until ready to serve.