Melt 1 tsp butter in a pot over medium heat and 1 tsp of oil. Reserve a cup of leeks and add the rest to the pot along with the thyme. Reduce the heat to low, cover and cook, stirring occationally, until the leeks are siftened, about 10 minutes. Add broth and potato, increase the heat to medium high, cover and bring to a boil. Reduce heat to medium low and simmer until potato is tender, about 10 minutes. Add the asparaus, cover and cook until the asparagus is bright green and just tender, 4 to 6 minutes. Stir in spinach and cook until wiltede, about 45 seconds.
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