Karen's Quick Sauté ~ Asparagus, Corn & Leeks

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A simple side-dish for spring and summer with tender crisp veggies and a nice pop of color

Prep Time12

Cook Time6

Total Time18

Course: Side Dish, vegetable side dish

Cuisine: American

Keyword: Asparagus Sauté, Asparagus, Corn & Leek Sauté

Servings: large servings; 6 smaller ones

3/4 teaspoon neutral oil such as expeller pressed safflower oil
3/4 pound fresh asparagus trimmed, peeled - lower half, cut 3 " lengths (about 1 1/2 cups)
3 medium sized ears fresh corn kernels cut from the cob (not canned or frozen)
1 medium sized leek cut into 1/3" circles, cleaned and dried
1/4 teaspoon sea salt or Himalayan pink salt

To a 12 inch stick proof skillet or seasoned cast iron one, add oil - raise heat to medium-high. When hot add the asparagus and sauté for 2 minutes. Will be just colored and undercooked.
Add the corn kennels, toss well and let the corn caramelize and develop color, about 2 minutes. Only stir when they are golden. Add 1/2 teaspoon more oil if necessary.
Stir all togetether and add the leek circles. Lower heat to medium-low and sauté until the leeks have just softened; relaxed - about 2 minutes. Veggies will be tender-crisp.
Season with sea salt and serve.
Add any Optional Seasonings below. Add them with the leeks, and left to warm through.

1 1/2 teaspoons minced garlic, 1/8 teaspoon black pepper (freshly ground), pinch of chili flakes, 3/4 teaspoon lemon zest, 1/4 teaspoon smoked paprika, 2 tablespoons Fresh Chopped Herbs: dill, chervil, parsley, 1 tablespoon fresh celery leaves or 1 tablespoon unsalted butter.

This recipe may not be reproduced without the consent of its author, Karen Sheer.