Leeks, zucchini and asparagus with chive butter

bring 1 litre of vege stock to the boil and a large shallow frying pan. Add 4 small leeks, halved lengthways and 8 small zucchinis halved lengthways. Reduce heat and simmer gently, uncovered for 3 mins. Add 200g trimmed asparagus and simmer gently uncovered for 3 mins or until tender, turning occasionally. Drain and discard pan liquid.

melt 50g butter in same pan, return vegies with 1 garlic and 2 tb finely chopped fresh chives and toss gently to combine.