Use potatoes of approximately the same size so they’ll all be finished cooking at the same time. Alternately, cook the different types of potatoes separately or cut them so that they’re about the same size.
Serves 4 to 6
1 pound new (baby) red creamer potatoes
Kosher salt
1 bunch asparagus, trimmed
Freshly ground black pepper
2 to 3 tablespoons olive oil
2 to 4 tablespoons unsalted butter
Preheat an oven to 350°F.
Fill a large pot with water. Add about 1 tablespoon of salt per quart of water—it should taste like the ocean. Add the potatoes, bring to a boil, reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes.
Meanwhile, arrange the asparagus on a rimmed baking sheet and generously sprinkle with salt, pepper and olive oil. Bake for 10 to 15 minutes, until the asparagus is tender.
Drain the potatoes and return them to the pot. Toss with the butter, additional salt and pepper to taste. Transfer the potatoes and asparagus to plates or a serving bowl and serve.