• 400 g (2 cups) new potatoes, cubed
• 400 g Authentic Bologna (see note)
• 20 asparagus
• 2 peppers (red, yellow or green)
• 20 g (¼ cup) fresh chives, chopped
• 250 g (1 cup) fruit chutney, store-bought or homemade
• 30 ml (2 tbsp) butter
• 5 g (1 tsp) salt

Note:

Ask the clerk at the deli counter for 2 slices of Authentic Bologna about 1.5 cm (½" thick), approximately 200 g each.

1. Cook the potatoes in boiling salted water for 15 to 20 minutes.
2. Cook the asparagus in boiling salted water for 3 to 5 minutes.
3. Cut the cooked potatoes and bologna into small cubes of the same size.
4. Dice the peppers.
5. Melt the butter in a large saucepan. Brown potatoes, bologna and peppers. Add chopped chives and salt.

1. Spoon some fricassee in the middle of a dinner plate and top with asparagus.
2. Place three little spoonfuls of chutney around the fricassee.
3. Sprinkle with chopped chives.

Culinary Comment:

There are many types of peppers. Green peppers are picked before they are fully ripe. A green pepper left on the plant will become yellow, then red, as it ripens, while a purple pepper will become brown then black. Plant-ripened peppers, such as yellow and orange peppers, are the sweetest. The nutritional value of a pepper changes according to the colour, but the differences among them are so small they do not warrant one being considered more nutritious than the others. Variety is the spice of life!