Last Call: Spring Saute w/ Asparagus, Chicken, Leeks & Peas

Since that gorgeous NJ asparagus will be gone soon, I have been cooking with it everyday.
This is the last call for local asparagus in my neck of the woods.

Here, I made this fabulous saute with leeks, asparagus and peas, just a dab of butter and some fresh dill. I love it as a side dish or a topping for pizzas, over grilled salmon or in a quiche.

I decided to make it a main dish by adding in poached chicken with some of the poaching liquid and a little more butter.

You can throw in any leftover cooked chicken you have, but something about the light poached breasts made this so spring delicious.

Here's how:

3 boneless chicken breast halves (not thin sliced)
1 cup chicken stock
1 cup white wine
bay leaf, peppercorns, lemon half
half onion, smashed garlic clove

Add stock, wine (enough to cover chicken, about 2 cups of liquid), and other ingredients to a boil in a heavy skillet.
Add in chicken, then turn down to a simmer and cover pot.

Simmer about 10-12 minutes. Remove from the poaching liquid and let cool (save some of the poaching liquid).
Slice the chicken breasts and use in salads or in this recipe.

For the saute:

1 bunch of asparagus, trimmed and cut into pieces
2 leeks, white parts only, sliced thin
1 cup of spring peas (you can use frozen)
2 tbsp butter
1 tbsp olive oil
salt & pepper

Saute all ingredients in a heavy skillet, tossing around for only a few minutes.

Throw in the sliced poached chicken, and keep adding the poaching stock until you have a nice brothy stew.

Add in some fresh dill just before serving.

This is so good.

Spring on a plate.