Finger potatoes, veggies, bison

Place only as much finger potatoes that fill the bottom of a small pan. Fill with water till just covered and cook on medium high heat. 

For as much as two people would eat clean and snap asparagus into pan with 1 inch of water. Include some branches of broccoli and set on medium high heat. When boiling set lid on pan and allow to steam for about 10 minutes or until spears pierced with fork tines are still crisp. Turn heat off, drain saving liquid and add a small pat of butter, return lid to pan and set aside.

Mix 1 pound of ground bison with fresh mushrooms, an egg and 1 tablespoon balsamic vinegar. Form into four patties. Place in cast iron skillet on medium heat till brown about 4 minutes per side just to brown well. Remove from heat. Add a handful of mushrooms and a pat of butter and cook on medium heat. Return meat to pan and add the drained veggy liquid and add enough stock to equal about 1 cup liquid total. Let simmer and reduce to very low.

Meat and mushrooms should look like this now.

Done! Using the assorted finger potatoes makes for a colorful dinner. Enough for dinner and leftovers for lunch the next day.