POTATO SALAD WITH BEURRE NOISETTE

You can call it also Welcome Spring Salad.

Ingredients:

500g baby new potatoes with skin on

500g asparagus, woody ends removed

4-5 radishes, halved

100g butter

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.