Asparagus with Leeks and New Potatoes
Beans, Greens, and Sweet Georgia Peaches
Asparagus with Leeks and New Potatoes
Beans, Greens, and Sweet Georgia Peaches
|
1 1/2 pounds fresh asparagus, washed, peeled, and trimmed green tops of 2 large leeks, washed and trimmed 1/2 pound small red new potatoes, cooked but not peeled 4 tablespoons unsalted butter salt and black pepper in a peppermill Directions: Cut the asparagus crosswise into 1 inch lengths, keeping the tips separate from the stems. Set them aside. Slice the leek leaves crosswise about 1/4 inch thick. Slice the potatoes into 1/4 inch thick rounds. Put the butter in a skillet or sauté pan that will comfortably hold all the ingredients and turn on the heat to medium high. When the butter is melted, add the potatoes and asparagus stems. Sauté, tossing them frequently, until the potatoes are beginning to turn golden, about 3 minutes. Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper. Sauté, shaking the pan and 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 at once. Serves 4. |