- STEP 1
Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- STEP 2
To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.