Join “Jayni’s Kitchen” this week for an encore presentation of “Spring Vegetables.”

Host Jayni Carey will prepare three light and flavorful recipes, including the one below.

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A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

New Potatoes, Asparagus And Ham With Noisette Butter Glaze

1 1/2 pounds small, red new potatoes

8 ounces asparagus spears

6 ounces honey-baked ham

2 teaspoons light olive oil

1/4 cup butter

salt and white pepper, to taste

dill or parsley sprigs

Rinse the potatoes. Steam or boil them in their skins until tender but firm. When the potatoes are cool enough to handle but still warm, slice them into halves or quarters and place them in a large heatproof serving bowl.

Trim and rinse the asparagus spears. Slice them into 1 1/2-inch pieces and steam or boil them for about 2 minutes, or until tender-crisp. Drain well and add to potatoes in bowl.

Slice the ham into bite-size pieces. Heat the olive oil in a skillet over medium-high heat. Brown the ham, turning frequently, then add to bowl.

Cut the butter into chunks and place in a clean skillet. Melt the butter over medium heat until it begins to foam. Stir constantly until the butter becomes a rich, golden brown color and gives off a nutty aroma, 3 to 5 minutes. Remove skillet from heat and pour butter over potato mixture. Toss gently to combine. Sprinkle with salt and white pepper to taste and garnish with fresh dill or parsley sprigs. Serve warm or at room temperature.

Makes 4 main-course or 6 side servings.

Variation: Broccoli tops may be used in place of asparagus. Cook the broccoli for 1 to 2 minutes, or until tender-crisp, and proceed as directed.