by Caitlin Saniga
- 1 teaspoon salt, divided
- 4 medium Russet potatoes, cut into 1/2″ dice (about 4 cups)
- 4 tablespoons unsalted butter
- 1 teaspoon curry
- 1/4 teaspoon coriander
- 1/4 teaspoon ginger
- 2 cups asparagus cut into 1″ pieces
- 1/2 cup chopped fresh cilantro
Bring a medium pot of water to a boil. Stir in 1/4 teaspoon salt and the potatoes. Cook about 12 minutes, or until tender enough to be easily pierced with a fork. Strain and set aside.
In a large skillet over medium heat, melt the butter. Add the spices, then stir in the asparagus. Cook 4-5 minutes, or until tender-crisp. Add the potatoes, and cook 1 minute longer to bring everything to the same temperature. Stir in the cilantro. Serve warm.
Makes 6 side-dish servings.