Pan-fried asparagus and potatoes are made in one skillet with simple ingredients. This is an easy spring dish, ready in about 30 minutes.
Pan-fried asparagus and potatoes is a simple one-pan dish made with a few ingredients and ready in no time. It's perfect for spring, when asparagus is in season, and you want something easy and comforting.
The potatoes turn golden and crisp, while the asparagus stays slightly firm. Sun-dried tomatoes and fresh cherry tomatoes add extra flavor without making things complicated.
If you prefer cooking asparagus in the oven, try Roasted Asparagus with Cherry Tomatoes instead. For a quicker stovetop version, you can also make Sautéed Asparagus with Garlic.
Serve this dish as a quick side for chicken or fish, or enjoy it as a light main with a simple salad.
Ingredients: 7 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4 | Difficulty: Easy
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Gene Genie: I found this on a hot day when I didn't want to turn the oven on. Oh my goodness, was this good! All of the vegetable flavors came shining through, and the simple salt and pepper seasoning was perfection. What a beautiful dish! Thank you so much!
Recipe ingredients
Potatoes: Use small waxy potatoes or new potatoes. If using larger ones, cook them longer and cut into thick slices before frying.
Asparagus: One bunch of fresh green asparagus (about 1 lb / 450-500 g). Look for firm stalks with closed tips. You can also try a different version with pasta, like this Chicken Asparagus Pasta Bake.
Tomatoes: Fresh cherry tomatoes and a few sun-dried tomatoes in oil. If you have an open jar, you can also use some for Zucchini with Pesto or Aubergine Spaghetti.
Other ingredients: Olive oil, onion, garlic, salt, pepper, and fresh parsley.
Optional: Parmesan, lemon zest, or toasted pine nuts for serving.
See the recipe card for full information on ingredients and quantities.
How to trim asparagus?
You can either snap off the woody ends by bending the stalks or line them up and cut where the color changes from green to pale.
Don't throw away the woody ends; they are great for making stock. You can use them for a simple Cream of Asparagus Soup with Milk.
How to make pan-fried asparagus and potatoes
Cook the potatoes: Scrub them well and place them in a pot. Cover with cold water, add salt, and bring to a boil. Reduce the heat and cook until tender, about 10-20 minutes depending on size. Drain and let cool slightly, then halve or quarter them.
Chop the sun-dried tomatoes and slice the onion. Halve the cherry tomatoes and grate the garlic.
Step #1: Wash and trim the asparagus, then cut into pieces about 4-5 cm (1.5-2 inches) long.
Step #2: Heat oil in a large pan. Add the potatoes and cook on medium heat until golden, about 5 minutes.
Step #3: Add the asparagus, onion, and sun-dried tomatoes. Cook for 5-6 minutes, stirring carefully.
Step #4: Add the cherry tomatoes and garlic, season with salt and pepper, and cook for another 3-4 minutes until the tomatoes soften and the asparagus is tender but still slightly firm.
Finish with parsley and a drizzle of olive oil. Adjust seasoning and serve immediately.
Tips
Choose fresh asparagus with firm stalks and closed tips.
Cut the potatoes into similar sizes so they cook evenly.
Don't overcook the asparagus; it should stay slightly firm.
Recipe FAQs
Yes. Potatoes take longer to cook than asparagus, so they should be boiled first.
You can prepare the ingredients in advance, but cook the dish just before serving for the best texture.
Store and reheat
Store leftover asparagus and potatoes in an airtight container in the fridge for 3-4 days.
Reheat in a pan or oven for the best texture. The microwave works too, but the vegetables will be softer.
Pan-Fried Asparagus and Potatoes
Equipment
- Large skillet or large non-stick frying pan
Ingredients
- 1.7 lbs small waxy potatoes
- 1 lb green asparagus
- 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
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 small waxy 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 1.5-2 inches/ 4-5 cm long. Place them in a bowl.1 lb green 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 in olive oil
- 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.
- 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.remaining 1 tablespoon of olive oil + ½ teaspoon fine sea salt + ⅛ teaspoon freshly ground black pepper + 3 tablespoons chopped parsley
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).
Gene Genie says
I found this on a hot day when I didn't want to turn the oven on. Oh my goodness, was this good! All of the vegetable flavors came shining through, and the simple salt and pepper seasoning was perfection. What a beautiful dish! Thank you so much!
Adina says
Thank you for the feedback, Gene. I am so glad you liked it.
Siddiqa says
Just made this!! So good
Adina says
Thank you for the feedback, I am glad you liked it. 🙂
Rebecca says
I will share with you how to cut asparagus without wasting any. First wash well in a sink full of cold water then pick up asparagus tip side down and lay a paring knife against the stalk at the very bottom and cutting //// like this, work your way up to the point that the knife pierces the skin and cut right through it. It may take a few try’s to get the hang of it, but if you really don’t want to eat woody asparagus or waste any this is the best way to cut it. It also helps to have a very sharp knife.
Adina says
Thank you for sharing the tip, Rebecca. I will try that. 🙂
Sissi says
I've also already cooked some asparagus dishes! I couldn't resist the first green asparagus either and I'm glad to learn a new delicious-looking asparagus dish of course!
priya says
perfect spring dish :)Love anything with potatoes.
Karen (Back Road Journal) says
I make a similar dish with green beans and potatoes and now I can't wait to try your recipe.
mjskitchen says
It's great seeing such a creative dish with my favorite spring vegetable. Just picked up some asparagus and small potatoes today. Can't wait to make this. Thanks Adina!
Thao @ In Good Flavor says
This looks so good!! I love the idea of pan frying all the veggies. I could have just this as a light meal. And when I want to bulk it up, adding some cooked chicken turns it into a main course.
mimi rippee says
Beautiful! I love the simplicity of this dish. When we were in Germany, I ate white asparagus every day, sometimes with ham and white sauce. Oh my god it was always so good. And a lot of trout! What a beautiful country.
Adina says
White asparagus is more popular than green asparagus in Germany, unlike the rest of the world, I suppose. I love white asparagus with sauce hollandaise and ham as well, I even posted the recipe if you are interested.
Kelly | Foodtasia says
Adina, this asparagus and potatoes looks so flavorful and delicious! Cooking seasonal produce is the best way to celebrate the season!
Adina says
I really only crave certain things when they are in season. 🙂
angiesrecipes says
This looks like a perfect spring dish!
Adina says
Thank you, Angie.