Sautéed Fingerlings with Asparagus

Servings 4 People


  • 1 1/2 lbs. Fresh from the Start™ Fingerling Potatoes scrubbed
  • 1 tsp. Salt
  • 1 lb. Slender Asparagus trimmed
  • 2 Tbsp. Butter
  • 2 Tbsp. Olive Oil
  • Freshly Ground Black Pepper


  • Place potatoes in a large saucepan and add water to barely cover. Add salt, cover loosely and bring to a boil.
  • Reduce heat and cook for 12 minutes or until potatoes are almost cooked through. Drain and cool.
  • Cut potatoes lengthwise into slices.
  • Slice asparagus spears into thirds.
  • In a skillet, warm butter and oil over medium heat. Cook potatoes and asparagus for about 10 minutes or until potatoes are golden brown on both sides and asparagus is tender (stir occasionally).
  • Remove from heat and season with salt and pepper.
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