Steamed Red Potatoes with Asparagus and Peppers
Although prepared separately, these veggies can be served together on a platter for an aesthetic affect. Because these items are destined to be dipped in fondue, a light sprinkle of salt and pepper is the only dressing required.
Wash and trim potatoes, but do not peel. Place on a steamer basket in a pot and add water until level reaches just below basket. Cover and cook over medium-high heat, checking water level occasionally, for 15 minutes or until potatoes are tender. Move potatoes to a platter.
Wash and trim asparagus. Bring a skillet full of water to a boil. Place asparagus in the skillet and cook just until spears begin to turn bright green. Use tongs to remove still-crisp asparagus to platter with potatoes.
Wash sweet pepper and cut into strips. Add to platter with potatoes and asparagus. Mix veggies together (potatoes and asparagus will warm, not cook, pepper strips) and sprinkle with salt and pepper.
Serve alongside fondue pot with bread and scallops.
Asparagus in a Snap
You could spend a fortune on special pots and attachments for cooking asparagus. However, the real trick to great fresh asparagus is to remove spears from boiling water before they're actually cooked. The spears will continue to cook outside the pot and will be crisp and tender for eating. To stop the cooking process, drop blanched asparagus in cold water.