Ingredients

2 cups baby carrots (about 3 bunches) tops removed, scrubbed

1 cup fresh peas or frozen, thawed

• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 shallots, thinly sliced
• 1 leek, white part only, halved, thinly sliced
• 1/2 teaspoon (scant) saffron threads
• 3/4 cup fresh morel mushrooms
• 1 teaspoon chopped fresh thyme
• 1/2 cup dry white wine
• 2/3 cup vegetable broth
• 1 1/3 cups whipping cream
• 1/2 pound asparagus, trimmed, cut into thirds
• 4 cups baby spinach leaves (about 3 ounces)

Description

Using Multicolored Carrots Makes This Beautiful Side Dish Even More Vibrant.

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