Pan-fried asparagus and potatoes are a simple yet delightful dish using simple ingredients and making the most of the spring season.
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.
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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.
Asparagus, rhubarb, wild garlic, and strawberries are all things that grow here and are at their best in the spring. Watery strawberries in late February or asparagus in October are not that attractive to me, even if I could buy them in the grocery stores. Just like I am not really keen on pumpkin dishes in Mai.
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
- 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.
- 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 pan-fry asparagus and 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.
- 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 and soup.
- 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.
- Potatoes: Heat the oil in a very large non-stick frying pan or a cast iron skillet (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.
- 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.
- 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.
- 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.
- 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.
Yes. Since asparagus cooks faster than potatoes, it's a good idea to pre-cook the potatoes before pan-frying them with the asparagus.
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?
- 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.
What to serve with them?
More asparagus recipes
- Bacon Wrapped Asparagus
- Sauteed Asparagus with Garlic
- Spring Salad with Asparagus, Chicken and Strawberries
- Asparagus Chicken Noodle Soup
- Pea and Asparagus Risotto
- Potato Asparagus Salad
- White Asparagus Hollandaise
- White Asparagus Soup
- Cream of Asparagus Soup
- Asparagus and Eggs Breakfast
- Chicken Asparagus Pasta Bake
Pan-Fried Asparagus and Potatoes
- Large skillet or large non-stick frying pan
- 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
- 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
- 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).