It’s no secret that Asparagus rocks this time of the year. After a trip to the farmer’s market I decided to make an asparagus, sweet pea and purple potato sauté with fresh mint. I love the color contrast between the purple potatoes and the green asparagus. The purple potatoes add a lovely nutty character to this dish. This dish is great for a dinner party—it’s a little different, tasty, pretty to look at and easy. The asparagus and potatoes can be pre cooked separated and sautéed and finished at the last minute. This would be lovely served with grilled or roasted leg of lamb.
For a vegetarian entrée you could sauté cubes of fresh tofu and add that to this dish.
Asparagus, Sweet Pea and Purple Potato Sauté
1 bunch of Asparagus, ends snapped off, steamed or blanched
½ # purple potatoes, washed, and cut into ½ inch dice. (do not peel)
1 cup of shelled sweet peas (frozen will work in fresh are unavailable.)
1 clove of garlic, minced
2 Tbsp. butter
3 Tbsp. chopped fresh mint
Place the potatoes in a medium saucepan, cover with cold water and bring to a simmer on the stove top. Simmer the potatoes until they are just tender and drain. Set aside.
Cut the cooked asparagus into half inch pieces and set aside.
Melt the butter in a wide, heavy bottomed sauté pan. Once the butter has melted sauté the garlic until aromatic. Add the peas and sauté the peas until just tender. Fold in the potatoes and asparagus. Add the mint and season with salt and pepper.