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- 1 leek plant
- 1 bushel of asparagus
- 2 cups veggie broth
- 1 table spoon Butter
- 1 table spoon olive oil
- Salt & pepper
- First cut leek and asparagus into smaller less then 2 inch pieces.
- Melt butter with olive oil
- Sauté leeks until semi translucent.
- Brown asparagus
- Add salt and pepper
- Heat veggie stock separately
- Combine after asparagus is browned
- Cook until asparagus is tender
- Blend.
- Serve with toast.
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