Boil the New Potato (400 gram) until just tender, adding the Asparagus (150 gram) for the last minute of cooking (don’t overcook!). When just tender, drain.
Heat the Unsalted Butter (1 tablespoon) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.
Add the Garlic (3 clove) and Scallion (3) into the pan. Season well with salt and pepper to taste, and cook for another 5 minutes.
Add the Sun-Dried Tomatoes (3), Olive Oil (1 tablespoon), the Basil Pesto (2 teaspoon), Goat Cheese (75 gram) and stir well until cheese has melted.
Serve warm and enjoy!