By Jan Ellen Spiegel

Tribune Content Agency

Asparagus & Mushroom Hash

Servings: 4

Preparation time: 40 minutes

1 pound new or baby potatoes, scrubbed, halved if large

3 tablespoons extra-virgin olive oil, divided

1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces

4 ounces shiitake mushroom caps or other mushrooms, sliced

1 shallot, minced

1 clove garlic, minced

1 small onion, coarsely chopped

1/2 cup chopped jarred roasted red peppers, rinsed

1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Fresh chives for garnish

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket, and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.

Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic; cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.

Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes; cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.

To make ahead: Steam potatoes (Step 1); refrigerate for up to two days.

Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top.