Asparagus And Zucchini Sauté - cooking recipe

Ingredients

2 tablespoons butter
2 garlic cloves (finely chopped)
1 leek (sliced 1/2 thick)
4 large mushrooms (sliced)
1/2 lb asparagus
1 small zucchini (unpeeled)
1 medium tomatoes
salt & freshly ground black pepper
grated fresh parmesan cheese (to garnish)

Preparation

Cut off stalk ends of asparagus and throw away. Cut off tips and reserve in bowl. Cut the remaining stalk in halves or thirds (your discretion).
Slice the zucchini in half and then slice up in bite-size chunks.
Melt the butter in a frying pan.
Add finely chopped garlic, slice leeks and saute until browned.
Add mushrooms to the fry pan and saute for 3-5 minutes.
Add asparagus (except for tips) and zucchini to the fry pan.
Add salt and fresh ground black pepper.
Cover and simmer until tender; about 10 minutes.
Add tomatoes and asparagus tips and cook for a further 5 minutes until the tomatoes are cooked but not mushy.
Garnish with grated fresh parmesan cheese.