You can call it also Welcome Spring Salad.
500g baby new potatoes with skin on
500g asparagus, woody ends removed
4-5 radishes, halved
salt and pepper
Boil the potatoes until tender and set aside.
Boil the asparagus 1-2 minutes and set aside.
Boil the radishes 2-3 minutes and set aside.
Melt the butter in a medium pan until it is light brown, beurre noisette.
Add all the vegetables and toss to coat.
Season with salt and pepper.
Cook over medium heat for about 5 minutes, stirring occasionally.