| | Spring Vegetable Pot
1 pound of asparagus, cleaned
2 pounds of new potatoes, scrubbed
2 cups of water
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 pound of mushrooms, rinsed
1 bunch scallions, rinsed
2 tablespoons of snipped chives
1/2 cup of butter or margarine, melted
Put the potatoes, water, salt, and pepper in a large saucepan or Dutch oven. Heat to boiling. Cover, reduce heat and simmer 15 minutes. Cut asparagus in thirds, mushrooms in half and scallions in thirds. Add to potatoes, Return to boiling, reduce heat and simmer 10 to 15 minutes longer, until just tender. Do not drain. Add chives to melted butter. Serve Vegetable pot in bowls with a little butter and chive mixture poured over each serving Makes 6 servings |
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