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colorful mix of fried potato halves, asparagus stalks and bits of tomatoes.
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4.58 from 7 votes

Pan-Fried Asparagus and Potatoes

Pan-fried asparagus and potatoes, one of the simplest and most delicious ways of enjoying asparagus in spring.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Vegan Recipes
Cuisine: German
Servings: 4 people
Calories: 325kcal
Author: Adina

Equipment

  • Large skillet or large non-stick frying pan

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
  • 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