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    Where Is My Spoon > Recipes > Main Dishes

    Pan-fried Asparagus and Potatoes

    Published by: Adina March 26, 2019 · Last modified: January 24, 2024 17 Comments
    Jump to Recipe
    colorful mix of fried potato halves, asparagus stalks and bits of tomatoes.

    This pan-fried asparagus and potatoes is a simple yet delightful dish using simple ingredients and making the most of the spring season. 

    colorful mix of fried potato halves, asparagus stalks and bits of tomatoes.

    A one-pan meal of pan-fried asparagus and potatoes with sun-dried tomatoes in oil and cherry tomatoes, a really simple dish packed with flavor.

    Serve this delicious pan-fried asparagus and potatoes recipe as a quick side dish for chicken, for instance, or serve it as a light main dish with a green salad with vinaigrette or yogurt dressing. 

    Asparagus time is just beginning, and I have already bought and cooked the first asparagus I saw this spring. The asparagus season is so short, and I want to make the most of it. My favorite this year is this Asparagus and Eggs Breakfast recipe; I can't get enough of it.

    Check out more fried potato recipes: Fried Potatoes and Onions, Cast-Iron Skillet Potatoes, or Pan-Fried Sweet Potatoes. Or eat more asparagus; make Bacon Wrapped Asparagus or Sauteed Asparagus with Garlic.

    Jump to recipe
    • 📋Recipe ingredients
    • 🔪 How to trim asparagus?
    • 👩🏻‍🍳How to pan-fry asparagus and potatoes?
    • 🔊Expert Tips
    • ❓Recipe FAQ
    • 🍽️What to serve with asparagus and potatoes?
    • 📖Recipe
    • Pan-Fried Asparagus and Potatoes

    📋Recipe ingredients

    listed ingredients for making asparagus with potatoes and tomatoes.
    • Potatoes: I used very small waxy potatoes. You can use new potatoes as well. 
      • If your potatoes are larger, but you still want to cook this pan-roasted asparagus dish, cook the potatoes longer (until tender) and cut them into thick slices before pan-frying them.
    • Asparagus: One bunch of fresh asparagus, about 1 lb/ 450-500 g. Look for crisp, bright green asparagus stalks with intact heads.
    • Tomatoes: Fresh cherry tomatoes and a few sun-dried tomatoes in olive oil. And if you have an open jar of sun-dried tomatoes, you could make these Zucchini with Pesto or the best Aubergine Spaghetti dish there is.
    • Other ingredients: Olive oil,  onion, garlic, fine sea salt or kosher salt, ground black pepper, and fresh parsley.
    • Optional: Sprinkle the finished dish with a little bit of freshly grated Parmesan cheese, lemon zest, and toasted pine nuts.

    🔪 How to trim asparagus?

    There are two ways of trimming asparagus.

    • You can break the woody ends by bending them until they break. It normally works well, and it is the method I use most of the time, but unless you know where to snap, you might end up with a little too much waste. Especially if you are dealing with asparagus for the first time.
    • A method that can mean less waste is to line up the asparagus stalks, about 5 or 6 at a time, and cut with a sharp knife where the stalks start to appear tougher than the rest of the stalk and where the deep green color of the stalks starts to become paler, fading to white.
    trimming and cutting asparagus on a cutting board.

    👩🏻‍🍳How to pan-fry asparagus and potatoes?

    Potatoes:

    • Scrub them well, cover them with plenty of cold water, and add about ½ tablespoon salt.
    • Bring to a boil on medium-high heat, turn the heat down, and cook until tender. Depending on their size, this will take between 10 and 20 minutes, probably somewhere in the middle.
    • If using larger pieces, adjust the cooking time accordingly.
    • Drain and let cool in the colander for about 5-10 minutes or until cool enough to handle.
    • Halve or quarter the potatoes, depending on size.
    • You can keep the peel on or remove it. If the potatoes are larger, slice them thickly.

    Asparagus: 

    • Wash the asparagus spears and trim them on a cutting board as described above. Cut the stalks into pieces about 4 - 5 cm/ 1.6 - 2 inches long. 
    • Set aside. You can use the woody stems to make asparagus broth for this delicious Cream of Asparagus Soup with Milk.

    Tomatoes: 

    • Chop the sun-dried tomatoes in olive oil into small pieces. Add them to the bowl with the asparagus together with a finely sliced onion. 
    • Halve the cherry tomatoes and grate the garlic cloves but keep them separated from the rest of the ingredients.

    Cooking steps

    • Potatoes: Heat the oil in a very large non-stick frying pan or a cast iron skillet (the Amazon affiliate links open in new tabs) (about 30 cm/12-inch diameter).  Cook potatoes in the hot skillet on medium heat, stirring often, until golden on all sides. This should take about 5 minutes.
    how to make pan fried asparagus and potatoes
    • Add the asparagus, onion, and sun-dried tomatoes to the pan. Stir well but carefully; you don't want to break the potatoes. Cook for 5-6 minutes, stirring often, until the asparagus becomes slightly tender.
    how to make pan fried asparagus and potatoes
    • Add the halved cherry tomatoes and the grated garlic, some salt and pepper, and stir well but carefully again. Cook for another 3-4 minutes, until the tomatoes have collapsed and the asparagus is tender while still retaining a bite.
    how to make pan fried asparagus and potatoes
    • Fold in the parsley and one tablespoon of olive oil and adjust the taste with salt and freshly ground black pepper.
    • Finish with additional toppings (if desired), and serve the pan-fried asparagus and potatoes immediately.

    🔊Expert Tips

    Choose the right asparagus: Look for fresh stalks with firm, bright green stalks and closed tips. Avoid any that appear wilted or have a strong odor.

    Cut the potatoes uniformly: For even cooking, try to cut them into similar-sized pieces. This will ensure they cook at the same rate and have a consistent texture.

    Don't overcook: Asparagus cooks quickly and can become mushy if overcooked. Keep a close eye on the vegetables and remove them from the heat as soon as they reach the desired tenderness.

    ❓Recipe FAQ

    Do I have to pre-cook the potatoes?

    Yes. Since asparagus cooks faster than potatoes, it's a good idea to pre-cook the potatoes before pan-frying them with the asparagus. 

    Can I make pan-fried asparagus ahead of time?

    While pan-fried vegetables are best enjoyed fresh and crispy, you can prepare the ingredients ahead of time.
    Prepare the vegetables and store them separately in the refrigerator until you're ready to cook.
    Season and pan-fry them just before serving.

    How to store and reheat asparagus and potatoes?

    Refrigerate leftover pan-fried asparagus and potatoes in an airtight container for 3-4 days.
    ​The dish is not suitable for freezing. 
    Reheat in the preheated oven at 375°F/190°C for about 10 minutes or until hot.
    Melt butter or heat a little oil in a hot pan and reheat for a few minutes, stirring regularly. 
    Reheat in the microwave, covered, in short increments. The veggies will not be crispy anymore. 

    close up of pan fried asparagus, potato slices and sun dried tomatoes.

    🍽️What to serve with asparagus and potatoes?

    • glossy and sticky oven baked bbq chicken wings.
      Baked BBQ Chicken Wings
    • sliced instant pot pork roast drizzled with gravy and sprinkled with parsley.
      Instant Pot Pork Roast (with Gravy)
    • air fried garlic butter shrimp close up.
      Air Fryer Frozen Shrimp

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag #whereismyspoon when you try a recipe!

    📖Recipe

    colorful mix of fried potato halves, asparagus stalks and bits of tomatoes.

    Pan-Fried Asparagus and Potatoes

    Pan-fried asparagus and potatoes, one of the simplest and most delicious ways of enjoying asparagus in spring.
    4.58 from 7 votes
    Print Pin Share GrowSaved! Rate
    Course: Vegan Recipes
    Cuisine: German
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 people
    Calories: 325kcal
    Author: Adina

    Equipment

    • Large skillet or large non-stick frying pan
    Prevent your screen from going dark

    Ingredients 

    • 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

    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

    1. Additional topping: Finish the dish with freshly grated Parmesan, lemon zest, and toasted pine nuts if desired.
    2. 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

    Serving: 1portion from 4 | Calories: 325kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 319mg | Potassium: 1278mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1187IU | Vitamin C: 62mg | Calcium: 69mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Gene Genie says

      June 03, 2021 at 8:00 pm

      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!

      Reply
      • Adina says

        June 04, 2021 at 7:45 am

        Thank you for the feedback, Gene. I am so glad you liked it.

        Reply
    2. Siddiqa says

      March 14, 2021 at 3:58 am

      Just made this!! So good

      Reply
      • Adina says

        March 14, 2021 at 10:20 am

        Thank you for the feedback, I am glad you liked it. 🙂

        Reply
    3. Rebecca says

      March 13, 2020 at 8:55 am

      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.

      Reply
      • Adina says

        March 13, 2020 at 4:02 pm

        Thank you for sharing the tip, Rebecca. I will try that. 🙂

        Reply
    4. Sissi says

      April 05, 2019 at 11:49 pm

      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!

      Reply
    5. priya says

      April 03, 2019 at 7:24 pm

      perfect spring dish :)Love anything with potatoes.

      Reply
    6. Karen (Back Road Journal) says

      April 01, 2019 at 10:02 pm

      I make a similar dish with green beans and potatoes and now I can't wait to try your recipe.

      Reply
    7. mjskitchen says

      March 30, 2019 at 4:04 am

      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!

      Reply
    8. Thao @ In Good Flavor says

      March 28, 2019 at 3:49 am

      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.

      Reply
    9. mimi rippee says

      March 27, 2019 at 7:36 pm

      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.

      Reply
      • Adina says

        March 28, 2019 at 8:18 am

        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.

        Reply
    10. Kelly | Foodtasia says

      March 26, 2019 at 5:17 pm

      Adina, this asparagus and potatoes looks so flavorful and delicious! Cooking seasonal produce is the best way to celebrate the season!

      Reply
      • Adina says

        March 28, 2019 at 8:19 am

        I really only crave certain things when they are in season. 🙂

        Reply
    11. angiesrecipes says

      March 26, 2019 at 3:57 pm

      This looks like a perfect spring dish!

      Reply
      • Adina says

        March 28, 2019 at 8:19 am

        Thank you, Angie.

        Reply
    4.58 from 7 votes (7 ratings without comment)

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