Skillet Shrimp and Asparagus

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 medium onion, quartered, thinly sliced
• 4 cloves garlic, minced
• 1/2 pound small red skinned new potatoes, cut into 1/4-inch slices or small dice
• Salt, to taste
• Pinch of black pepper
• 1/2 cup water
• 3/4 pound of asparagus, woody ends discarded, spears thinly sliced on the diagonal
• 1 pound peeled and deveined shrimp, 16-20 count
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons minced chives or green onion greens

Directions

1. Set a large skillet over medium high heat and warm the olive oil with the butter. Stir in the sliced onions and let them soften for 2 to 3 minutes. Add the garlic and cook for 1 minute more.
2. Add the potatoes and pour in 1/2 cup water. Season with salt and pepper, then put on the lid and cook for 5 minutes, until the potatoes are almost tender.
3. Tumble in the thinly sliced asparagus, fold it through the potato mixture, cover again, and cook for 1 minute.
4. Follow with the shrimp, the lemon juice, the lemon zest and the chives. Toss everything together, cover the pan, and cook just until the shrimp are done, about 3 to 4 minutes. Taste, then add more salt or pepper if it needs it.