INGREDIENTS
2 tbsp
coconut oil
1
large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper,
1 tsp
minced garlic
1 tsp
paprika, plus more for sprinkling
1 1/2 lb
asparagus, ends trimmed, spears cut into 1-inch pieces
3 cups
chicken stock
2 cups
baby spinach leaves