Asparagus with Leeks and New Potatoes

1. 1

   Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside.

2. 2

   Slice the leek tops crosswise about 1/4 inch thick.

3. 3

   Slice the potatoes into 1/4-inch-thick rounds.

4. 4

   In a skillet or saute pan that will comfortably hold all the ingredients, melt the butter over medium-high heat.

5. 5

   Add the potatoes and the asparagus stems.

6. 6

   Saute, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.

7. 7

   Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper.

8. 8

   Saute, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little.

9. 9

   It should still be firm and bright green.

10. 10

    Taste and correct the seasonings, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.