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

1. Cut the asparagus crosswise into 1-inch lengths, keeping the tips separate from the stems; set aside.
2. Slice the leek tops crosswise about 1/4 inch thick.
3. Slice the potatoes into 1/4-inch-thick rounds.
4. In a skillet or saute pan that will comfortably hold all the ingredients, melt the butter over medium-high heat.
5. Add the potatoes and the asparagus stems.
6. Saute, shaking the pan frequently, until the potatoes are beginning to turn golden, about 3 minutes.
7. Add the leek greens and asparagus tips, a healthy pinch of salt, and a liberal grinding of pepper.
8. Saute, shaking the pan and tossing the ingredients frequently, until the asparagus is tender and beginning to brown a little.
9. It should still be firm and bright green.
10. Taste and correct the seasonings, and serve at once.

fresh asparagus, leeks, new red potatoes, butter, salt

Taken from www.epicurious.com/recipes/food/views/asparagus-with-leeks-and-new-potatoes-382162 (may not work)