Asparagus and New Potatoes

1 pound fresh asparagus
4 slices bacon or 2 tablespoons olive oil
1 clove garlic, crushed or thinly sliced
2 cups red skin potatoes, balled with a melon baller or cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
Toast or croutons (optional)

Snap off the bottom of each asparagus spear where it breaks. Discard the portion below the breaking point.

In heavy skillet or wok over medium-high heat, fry bacon until crisp. Remove and drain on paper towels. Drain about half the fat from the pan. (If not using bacon, heat the olive oil in the skillet.)

Add garlic and potatoes to the skillet, cover and reduce heat to medium. Cook, stirring occasionally, until potatoes are golden brown and medium soft, about 3 minutes.

Leave asparagus whole, or cut diagonally into 1- to 1 1/2-inch slices. Add asparagus, salt and pepper to the pan. Cover for 1 minute, adjust seasonings and crumble bacon over top. If it is too crunchy, simmer for another minute or two.

Garnish with cut-up toast or croutons, if desired.

Makes 4 servings.