Ingredients

serves 4

　　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

　　

Step 1

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.

　　

Step 2

In a skillet or sauté pan that will comfortably hold all the ingredients, melt the butter over medium-high heat. Add the potatoes and the asparagus stems. Sauté, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.

　　

Step 3

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. Taste and correct the seasonings, and serve at once.

　　Paula Deen's Kitchen Classics