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Serves 8

1 pound asparagus

½ cup spinach

3 pounds russet potatoes, peeled and quartered lengthwise
1 teaspoon salt
½ tablespoon heavy cream
4 tablespoons butter
2 tablespoons milk
1 ounce olive oil

Salt and pepper

In a medium saucepan, bring water to a boil, add salt.  Cut asparagus into ½ inch sections, removing the woody end.  Place in hot water to blanch for 30 seconds.  Remove and cool by shocking in cold water.

Remove asparagus tips and set aside. Place remaining asparagus in a blender with spinach and puree.

Put potatoes into a saucepan.  Add ½ teaspoon salt.  Add water until potatoes are covered.  Bring to boil.  Reduce heat and simmer, covered, 15-20 minutes, or until done (you should be able to easily pierce potatoes with a fork).

Warm cream and melt butter together, either in microwave or in a pan on the stove. Drain water from potatoes.  Put hot potatoes into a bowl.  Add cream and melted butter.  Use potato masher to mash potatoes until almost smooth.  Use a strong spoon to beat further, adding milk to achieve the consistency you desire.  (Do not over-beat or your potatoes will get gluey.)  Salt and pepper to taste.

Fold asparagus puree and reserved asparagus tips into the potatoes.