Trim roots and leaves from leeks, leaving only white and about 2 inches of green sections. Split lengthwise; slice crosswise about 1/4 inch thick. Sautee leeks in butter in saucepan until softened. Stir in chicken broth, potatoes, and salt and pepper. Bring to a boil over high heat. Trim 1 1/2 inches from asparagus tips; reserve for garnish. Trim off woody stem ends; discard.
By Robin from Washington, IA
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