Mashed Potatoes with Asparagus and Sesame
For the potatoes: rinse, boil and peel potatoes. Press through a ricer and season with salt, pepper and nutmeg. Lightly toast sesame seeds in a dry pan. Rinse scallions, finely chop and saute in hot oil for 1-2 minutes. Stir sesame and scallions into potatoes.
For the asparagus: rinse, pat dry, peel, trim ends and cut in half crosswise. In a large nonstick skillet, heat 4 tablespoons oil. Saute about 10-15 minutes. Season with sea salt and pink pepper.
Rinse basil and shake dry. Briefly fry leaves in remaining oil. Drain on a paper towel. Serve mashed potatoes with asparagus and basil leaves.