Leeks, Zucchini And Asparagus With Chive Butter - cooking recipe

Ingredients

4 cups salt-reduced vegetable stock
4 None small leeks, halved lengthwise
8 None small zucchini, halved lengthwise
9 oz asparagus, trimmed
3 1/2 tbsp butter
1 clove garlic, minced
1 bunch fresh chives, chopped finely

Preparation

Bring stock to a boil in a large shallow frying pan. Add leeks and zucchini. Reduce heat and simmer gently for 3 mins.
Add asparagus and simmer for 3 mins, or until vegetables are just tender, turning occasionally. Drain.
Wipe pan clean. Melt butter over medium-high heat. Add garlic and chives. Return vegetables to pan and toss to coat in butter. Season to taste.