Ragout of Potatoes, Leeks, Asparagus and Mushrooms

3 TBSP olive oil
1 lb. Yukon Gold potatoes, scrubbed and cut into 1/2 inch dice
Salt, to taste
2 large leeks, white and pale green parts only, washed and cut crosswise into 1/2 inch slices
1 lb. asparagus, trimmed and cut into 1 inch pieces
1/2 lb. shiitake mushrooms, stems removed and caps quartered (I just used button mushrooms)
1 cup fresh or frozen peas
1 cup vegetable broth ( I used a lot more than this)
1/2 cup dry white wine
Pepper, to taste
1/4 cup finely chopped fresh parsley
2 TBSP snipped chives
1 head roasted garlic

1. In a large saute pan, heat 2 TBSP oil over high heat. Add the potatoes, sprinkle with salt and saute, turning the potatoes over from time to time for 8 minutes , until they are golden. Remove the potatoes and reserve.

2. Heat 1 TBSP oil in the same pan over medium heat and add the leeks. Saute for 2 to 3 minutes stirring frequently until lightly browned. Remove the leeks and reserve.

3. Add asparagus to the same pan, adding more olive oil if necessary. Sprinkle with salt and cook over high heat for 2 minutes, stirring frequently. Add the mushrooms and cook for an additional 2 minutes.

4. Add the vegetable broth and wine and bring to a boil. Add the reserved potatoes, leeks and peas. Reduce heat to a simmer and cook for 5 to 8 minutes, until the potatoes are tender. Stir in roasted garlic. Season to taste and garnish with parsley and chives.

Adapted from The One Dish Vegetarian by Maria Robbins