1 pound small red potatoes, cut into ½ “ strips
About 1 cup dry white wine
2 bunches asparagus, cut into 1” pieces
1 tablespoon brown mustard
¼ cup slivered almonds

Put potato strips in a large skillet. Cover with dry white wine and simmer 10 -15 minutes, uncovered, until tender. Add pieces of fresh asparagus and simmer 5 - 8 minutes more until asparagus is perfect. (There should be just enough liquid in the pan for it to be moist.) Stir in brown mustard and almond sliver). Season with salt and pepper. Serves 4.
Great with grilled lamb chops and mint jelly.