Asparagus with Leeks and New Potatoes

Asparagus with Leeks and New Potatoes

1-1/2 pounds fresh asparagus, peeled and trimmed
Green tops of 2 large leeks, washed and trimmed
1/2 pound small new red potatoes, cooked but not peeled
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper

Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside. Slice the leek tops crosswise about 1/4-inch thick. Slice the potatoes into 1/4-inch thick rounds.

In a skillet or saute pan that will comfortably hold all the ingredients, melt the butter over medium-high heat. Add the potatoes and the asparagus stems. Saute, shaking the pan 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. Saute, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little. It should be firm and bright green. Taste and correct the seasonings, and serve at once. Serves - 4