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2 Tbs. extra-virgin olive oil, plus more for drizzling
1 small leek, white and light green portions, thinly sliced
3/4 lb. sugar snap peas, cut in half on the bias
1 bunch asparagus, ends trimmed, spears thinly sliced on the bias
1 1/2 cups fresh shelled peas
1/4 cup water
Maldon sea salt and freshly ground pepper, to taste
2 tsp. finely grated lemon zest
3 Tbs. chopped fresh herbs, such as chives, chervil or parsley, or a combination
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1st Keep
 asianinvader
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