Name: Spring Vegetable Fricassee with Saffron Cream
Yield: 4 Servings
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)

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