Ingredients:
1 pound asparagus, washed, trimmed, cut into 2-inch pieces
3-4 tablespoons unsalted butter or olive oil (to taste)
2 cups chopped leeks, white part only (from 3 medium leeks)
1 medium onion, finely diced (or 4-5 shallots)
1 large Yukon Gold or Russet potato, peeled and diced