From My Bowl

0 Prep: Cuf off the dark leek greens and only the tip (fuzzy roots) of the leek (the base will help hold it together). Cut the leek in half lengthwise, then thoroughly rinse between its layers. Pat the leek dry with a kitchen towel or paper towels.
1 Sear the Leek: Warm the oil in a large pot or sauté pan with a lid over medium high heat. Once shimmering, add the leek cut-side down and sear for 3 to 4 minutes. Flip the leek and sear for another 2 to 3 minutes, then use tongs to remove it from the pan and set aside.
2 Sear the Asparagus: Add the chopped asparagus to the pan. Stir to coat in oil, then let the asparagus sit untouched for 1 1/2 to 2 minutes to sear.
3 Deglaze: Add the vegetable broth to the pan to deglaze it, scraping off any browned pits on the bottom of the pan with a spatula. Add half of the lemon juice and stir.
4 Remaining Ingredients: Return the leeks to the pan (try to nestle them in so they touch the bottom) and add the thyme, black pepper, and butter. Spread the beans evenly over the top of all of the ingredients and cover the pan.
5 Simmer: Reduce the heat to medium and simmer, covered, for 10 minutes. Uncover the pan, reduce the heat to medium-low, and simmer for an additional 5 minutes. Turn the heat off.
6 Chop the Leeks: Use tongs to carefully remove the softened leeks from the pan and carefully slice them into 1” pieces. Return the leeks to the pan and mix well. Top with the remaining lemon juice and any additional salt or pepper, to taste.
7 Serve: Serve warm, on top of warm grains or with crusty bread. Leftovers will keep in the refrigerator for up to 5 days.