1 Tablespoon butter
1 lb (4 cups) small red new or baby potatoes, washed and quartered
6 Tablespoons water
1/2 teaspoon salt
1.5 lbs fresh asparagus, cleaned, cut into 2″ pieces
1 teaspoon finely chopped garlic
3/4 lbs (2 cups) honey ham, cubed
1/3 cup butter
1/4 cup fresh chives, chopped
1/4 teaspoon lemon and pepper seasoning (optional)
Melt 1 Tablespoon butter in a 12″ non-stick skillet until sizzling; add potatoes.
Cook 5 minutes over medium-high heat until potatoes are starting to brown
Add 4 Tablespoons water and salt; reduce heat to low.
Cover and cook 7 minutes.
Add remaining 2 tablespoons water, asparagus and garlic.
Cover; continue cooking 5 to 6 minutes until potatoes are crisply tender.
Stir in ham; continue cooking 2 minutes until heated through.
Meanwhile, melt 1/3 cup butter in saucepan over medium heat.
Continue cooking, stirring constantly and watching closely until butter foams and just begins to turn golden.
Immediately remove from heat.
Pour over potatoes and sprinkle with chives and seasoning.
Stir to combine and serve.