Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.

1 teaspoon salt

1 bunch thin asparagus, ends trimmed if tough

1 tablespoon unsalted butter

1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)

1 bunch spinach, stems trimmed

4 ounces sweet baby peas

Pinch freshly ground pepper

Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.
Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.