Instructions: Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.

Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.

In skillet, eat 1 tablespoon oil until hot but not smoking and saute leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.

In skillet, heat remaining tablespoon oil until hot but not smoking and saute asparagus, stirring occasionally, 2 minutes. Add mushrooms and saute mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.

Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.

Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.

Serves 4 as an Entree, or 6 as a Side Dish.

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