1 tablespoon butter
1 medium onion, quartered, thinly sliced (about 1 1/2 cups)
4 cloves garlic, minced (about 4 teaspoons)
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 (can leave tails on for presentation if you want), 16-20 count
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons minced chives or green onion greens
Sauté onions and garlic: Heat olive oil and butter in a large skillet on medium high heat. Add the sliced onions and cook for 2 to 3 minutes. Add the garlic, cook a minute more. Add potatoes, water, cover and cook: Add the potatoes and 1/2 cup water. Sprinkle with salt and pepper. Cover and cook for 5 minutes, until the potatoes are almost cooked through. Add asparagus: Add the thinly sliced asparagus, toss with the potato mixture, cover and cook for one minute. Add the shrimp, lemon juice, lemon zest, chives: Add the shrimp, lemon juice, lemon zest, and chives. Toss and cover and cook until shrimp is just cooked through, about 3 to 4 minutes. Add more salt or pepper to taste.