Sauteed Fingerlings with Asparagus & Mint

• 1 1/2 lbs fingerling potatoes, scrubbed 750 g
• 1 tsp salt 5 mL
• 1 lb slender asparagus, trimmed (see Notes) 500 g
• 2 tbsp butter 30 mL
• 2 tbsp olive oil 30 mL
• 15 fresh mint leaves 15
• Freshly ground black pepper

1. Place potatoes in a large saucepan and add boiling water to barely cover.
2. Add salt, cover loosely and bring to a boil.
3. Reduce heat and cook for 12 minutes or until potatoes are almost cooked through.
4. Drain well.
5. Set aside until cool enough to handle.
6. Cut lengthwise into slices 1/2 inch (1 cm) thick (or cut into thirds if potatoes are not too large).
7. Slice asparagus spears on the diagonal into thirds.
8. In a skillet, warm butter and oil over medium heat.
9. Cook potatoes and asparagus, stirring occasionally, for about 10 minutes or until potatoes are golden brown on both sides and asparagus is tender.
10. Remove from heat.
11. Season to taste with salt and freshly ground pepper.
12. Add mint and toss together.
13. Transfer to a serving platter and serve immediately.

potatoes, salt, slender asparagus, butter, olive oil, mint, freshly ground black pepper

Taken from www.cookstr.com/recipes/saut_ed-fingerlings-with-asparagus-amp-mint (may not work)