2 tablespoons extra virgin olive oil
2 teaspoons freshly ground black pepper
1 green bell pepper, cut into 1/2-inch pieces
1 red bell pepper, cut in 1/2-inch pieces
1 1/2 pounds flat-leaf smoked asparagus, roughly chopped
1 teaspoon salt and pepper
3 tablespoons chopped fresh basil
Heat oil in a medium saucepan over medium heat; saute the ground pepper in 1 tablespoon of oil, ginger in 1/2 teaspoon of fat/potent seasoning, reserved saute spice and remaining 1 teaspoon of fat/potent seasoning in 1 tablespoon olive oil.
Heat the sauteed mixture in the skillet. Add the potatoes, potatoes, and salt and pepper. Sprinkle the potatoes and potatoes with 1 tablespoon basil, and cook until tender but firm, about 5 minutes.