Pan-Fried Asparagus and Potatoes

Name: Pan-Fried Asparagus and Potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 people
Ingredients: 1.7 lbs small waxy potatoes; 1 lb green asparagus; 4 tablespoons olive oil; 1 small onion; 3 sun-dried tomatoes in olive oil; 15 cherry tomatoes; 2 garlic cloves; ½ teaspoon fine sea salt; ⅛ teaspoon freshly ground black pepper; 3 tablespoons chopped parsley

User Reviews

4.6

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 people
Calories
325 kcal
Cuisine
German, Vegan

Pan-Fried Asparagus and Potatoes

Freya Patterson

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Pan-fried asparagus and potatoes, one of the simplest and most delicious ways of enjoying asparagus in spring.

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Ingredients

Servings

1.7 lbs small waxy potatoes 800 g
1 lb green asparagus 450 g
4 tablespoons olive oil divided
1 small onion finely sliced
3 sun-dried tomatoes in olive oil finely chopped
15 cherry tomatoes halved
2 garlic cloves grated
½ teaspoon fine sea salt or Kosher
⅛ teaspoon freshly ground black pepper
3 tablespoons chopped parsley Note 1

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Instructions

Cook potatoes: Scrub the potatoes; you don't have to peel them. Place them into a pot, cover them with water, and add some salt. Bring to a boil, lower the heat, and cook the potatoes, covered, for about 10 – 15 minutes or until tender. The cooking time depends on the size of the potatoes.1.7 lbs/ 800 g potatoes
Chop potatoes: Drain well and leave in the colander for about 5 minutes or until cool enough to handle. You can peel the potatoes or leave the skin on. Cut the potatoes into halves or quarters, depending on their size. If you use larger potatoes, slice them thickly.
Trim the asparagus as described above. You can either snap the woody ends or cut them with a knife. Cut the stalks into pieces about 4 - 5 cm/ 1.6 - 2 inches long. Place them in a bowl.1 lb/ 450 g asparagus
Prepare vegetables: Halve the onion and slice the halves thinly. Chop the sun-dried tomatoes into small pieces. Add them both to the bowl containing the asparagus. Set aside.1 small onion + 3 sun-dried tomatoes
Fry potatoes: Heat 3 tablespoons of oil in a large pan. Pan-fry the potatoes on medium heat for about 5 minutes or until golden on all sides. Stir often, but carefully; you should not break the potatoes.3 tablespoon olive oil
Add asparagus, onion, and sun-dried tomatoes to the pan. Stir well and continue cooking for about 5-6 minutes, often stirring, until the asparagus becomes slightly tender.
Add the halved cherry tomatoes and the grated garlic, some salt, and pepper. Stir well. Cook for another 3-4 minutes, until the tomatoes have collapsed and the asparagus is tender while still retaining a bite.15 cherry tomatoes + 2 garlic cloves
Adjust taste: Fold in the parsley and the last tablespoon of olive oil and adjust the taste generously with salt and black pepper.1 tablespoon olive oil + salt + pepper to taste

Notes

Additional topping: Finish the dish with freshly grated Parmesan, lemon zest, and toasted pine nuts if desired.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the preheated oven at 375°F/190°C for about 10 minutes or until hot. Reheat in the pan with a little butter or oil for a few minutes, stirring regularly. Reheat in the microwave, covered, in short increments (not crispy anymore).

Nutrition Information

Show Details

Serving 1portion from 4 Calories 325kcal (16%) Carbohydrates 45g (15%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 319mg (13%) Potassium 1278mg (37%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1187IU (24%) Vitamin C 62mg (69%) Calcium 69mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 325 kcal

% Daily Value*

Serving	1portion from 4
Calories	325kcal	16%
Carbohydrates	45g	15%
Protein	8g	16%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	319mg	13%
Potassium	1278mg	27%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	1187IU	24%
Vitamin C	62mg	69%
Calcium	69mg	7%
Iron	5mg	28%