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5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups) 4 cups chopped leeks (white and pale green parts only; about 4 large) 1/4 cup olive oil 6 cups (or more) low-salt chicken broth 2 tablespoons minced fresh Italian parsley 4 teaspoons finely grated lemon peel 1 tablespo [...]
Read the recipe at epicurious.com
