:Potato Asparagus Hash

INGREDIENTS

1    pound Yukon potatoes, diced ½ inch (3 cups)

1    bunch asparagus  trimmed, diced ½ inch (2 cups+)

2    tablespoons butter

1    white onion, chopped

1    cup leeks, sliced and chopped

1    cup chopped celery, leaves and all  

4    cloves garlic, peeled, thinly sliced

1    tablespoon dried sage

1    cup roasted red peppers, rinsed, diced to ½ inch

METHOD

Bring 2 cups of water to a boil in a medium sauce pan and add the potatoes. Bring back to a boil, reduce to a simmer and cook until tender, about 5 to 6 minutes. Drain and remove to a large bowl. In a steamer, add ½ inch of water and bring to a boil. Add the asparagus to the steamer and steam for 5 minutes or until tender. Transfer to the bowl with the potatoes, reserving ¼ cup of the steaming liquid.

Meanwhile, in a large skillet over medium heat, melt the butter and add the onions, leeks and celery. Cook for 5 to 6 minutes or until tender and add the garlic. Cook the vegetables, stirring occasionally, for 2 minutes. Add the reserved steaming liquid, the sage and roasted red peppers. Add the cooked potatoes and asparagus, stir to mix and simmer until well heated throughout. Transfer to the large bowl and serve immediately.

Adapted from a recipe in Eating Well  magazine