Here’s another recipe from Slow Food Fast, a terrific weekly feature in the Wall Street Journal. This is from Eric Ziebold, a great chef in Washington D.C. and owner of Métier and Kinship restaurants. I’ve tweaked it a bit, but only a bit.
All together, it will take 40 minutes or less to make this combination, with most of the time going to boiling the potatoes. Let’s start!
Assemble your ingredients: 4 to 6 red-skinned potatoes, one pound of asparagus, 1/2 teaspoon dried tarragon leaves, 1/2 teaspoon dried parsley leaves, and salt and pepper to taste. (Not shown: 2 tablespoons butter, 2 to 4 tablespoons olive oil, 1/4 cup dry white wine [or white vermouth or water], 1/4 cup half and half or crème fraîche [optional].) (For a vegan meal, omit the butter and cream.)
First, wash and boil the potatoes, about 15 to 20 minutes. When just done, remove from heat and drain. While the potatoes are cooling, wash the asparagus.
Cut into one-inch pieces, slicing on the diagonal and removing the tougher part of the stem at the bottom.
Heat the butter and 1 tablespoon of the olive oil in a large sauté pan, then add the asparagus tips.
Sauté about 2 minutes, then pour in the white wine (or vermouth or water). If using dried herbs, add them now.
Cover and let cook for another 2 minutes until just tender. While they’re cooking, peel the potatoes and cut into bite-sized pieces, then spread out on a cutting board to dry.
Remove the asparagus from heat and spoon into a serving bowl, leaving some of the pan juices in the pan. Add 1 to 2 more tablespoons of olive oil and raise the temperature to medium-high heat. Season the potatoes with salt and pepper.
Pour the potatoes pieces into the sauté pan and cook until they’re just crispy, about 2 minutes per side.
If desired, add the half-and-half or crème fraîche to the asparagus now, tossing lightly. (I forgot to add it, and they were fine!)
We had this for dinner along with salmon and served it with a nice Virginia Chardonnay, but either would make a great brunch side as well. And the potatoes would be great as home fries, with perhaps some diced sweet onions added.