1 pound new or baby potatoes, scrubbed, halved in large 3 tablespoons extra-virgin olive oil, divided 1 bunch asparagus (about 1 pound), trimmed and cu in 1/2-inch pieces 4 ounces shiitake mushrooms caps, or other mushrooms sliced 1 shallot, minced 1 clove garlic, minced 1 small onion, coarsely shopped 1/2 cup chopped jarred roasted red peppers, rinsed 1 tablespoon minced fresh sage 1/2 teaspoon salt 1/4 teaspoon McCormick Black Pepper, ground fresh chives, for garish, optionial
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.