Asparagus, Leeks and Peas Poached in Butter

• unsalted butter↗200g g

  cut into cubes

• leek↗2

  cleaned and sliced into rings about the size of a large finger

• asparagus↗400g g

  cut into pieces

• frozen peas↗300g g
• lemon juice1 tbsp tbsp
• mint↗½ small pack

  leaves gathered

Step-by-step instructions

1. 1

   Pour 100 ml of water into a saucepan, bring to a gentle boil, add a pinch of salt and whisk in the butter. Add the leeks, cook for 2 min, then add the asparagus and peas and cook another 2 min. Remove from heat and stir in lemon juice and mint.

2. 2

   To serve, lift the vegetables out of the emulsion with a slotted spoon, then drizzle with a little of the buttery broth.