Renegade Chef: Lasagna with Asparagus, Leeks and Morels
Lasagna with Asparagus, Leeks and Morels
2 tablespoons (1/4 stick) butter, divided
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)
1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped
2 teaspoons chopped fresh thyme
3 1/2 cups low-salt chicken broth
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