Sauteed Fingerlings with Asparagus & Mint
Editor's Note: Potato recipes aren't just for fall and winter anymore! These Sauteed Fingerlings with Asparagus and Mint are a refreshing side dish that works so well in spring and summer. You don't need any complicated and unhealthy sauces to make this fingerling potato recipe stand out - the fresh flavors of mint and asparagus speak for themselves. This would be a great side dish to bring to an outdoor barbecue or a family party, but you can make it any night of the week for an easy vegetable dish that everyone loves.
This is a lovely dish to make whenever you spy some long, slightly knobby fingerlings. These potatoes have a wonderfully smooth, waxy texture and loads of flavor. They are stylish enough to serve with the season’s first asparagus - for best results, choose pencil-thin stalks. This dish is a wonderful accompaniment to a big clove-studded ham, roast leg of lamb or lamb chops.
Makes4 to 6 servings
OccasionCasual Dinner Party, Family Get-together
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureHerby
Type of DishVegetable
- 1½ 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
Place potatoes in a large saucepan and add boiling 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 well. Set aside until cool enough to handle. Cut lengthwise into slices ½ inch (1 cm) thick (or cut into thirds if potatoes are not too large). Slice asparagus spears on the diagonal into thirds.
In a skillet, warm butter and oil over medium heat. Cook potatoes and asparagus, stirring occasionally, for about 10 minutes or until potatoes are golden brown on both sides and asparagus is tender. Remove from heat. Season to taste with salt and freshly ground pepper. Add mint and toss together. Transfer to a serving platter and serve immediately.
If you’re using asparagus with thicker stalks, blanch it in boiling water for a minute or so before adding to the potatoes.
After trimming the asparagus, use a vegetable peeler to pare down the ends to reveal the bright green color. It makes for a pretty contrast.
2011 Kathleen Sloan-McIntosh