Ingredients

• 1 pound new or baby potatoes, scrubbed, halved if large

• 3 tablespoons extra-virgin olive oil, divided

• 1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces

• 4 ounces shiitake mushroom caps or other mushrooms, sliced

• 1 shallot, minced

• 1 clove garlic, minced

• 1 small onion, coarsely chopped

• ½ cup chopped jarred roasted red peppers, rinsed

• 1 tablespoon minced fresh sage

• ½ teaspoon salt

• ¼ teaspoon freshly ground pepper

• Fresh chives for garnish