Shelly's Recipe

ASPARAGUS WITH LEEKS AND NEW POTATOES

Category: Asparagus

1 1/2 lb fresh asparagus, washed, peeled and trimmed
Green tops of 2 large leeks, washed and trimmed
1/2 lb small new potatoes, cooked but not peeled
4 tbsp unsalted butter, no substitute
Salt and pepper

Cut the asparagus crosswise into 1 inch pieces, keeping the tips separate from the stem. Ste them aside. Slice the leek leaves crosswise 1/4 inch thick. Slice the potatoes into 1/4 inch rounds. Melt the butter in a skillet and add the potatoes and asparagus stems. Saute, tossing frequently until the potatoes are beginning to turn golden, about 3 minutes.

Add the leek greens and asparagus tips, pinch of salt and pepper. Saute, tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. It should still be firm and bright green. Turn off the heat. Taste and correct the seasonings and serve.