John Myers
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Fried Asparagus with Leek Vegetables and Buttered Potatoes
The perfect fried asparagus with leek vegetables and buttered potatoes recipe with a picture and simple step-by-step instructions.
Leek vegetables
- 2 cups Cream
- 2 piece Spring onions fresh
- 1 tablespoon Cornstarch
- 1 tablespoon Salt and pepper
Butter potatoes
- 1 kg Waxy potatoes
- 125 gr Butter
asparagus
- 500 gr Fresh asparagus
Leek vegetables
- Clean and cut the spring onions and cut into small rings.
- In a saucepan with a little oil, fry the spring onions lightly, then pour the cream on top, season with salt and pepper, then thicken with a little cornstarch.
Butter potatoes
- Boil the potatoes and let them get cold. Or cook the day before. Peel and quarter and toss in a pan with butter. If you like, you can season with rosemary or parsley or marjoram. I only lightly salted them.
asparagus
- Peel and simmer raw in a pan on low heat, fry until cooked through.
- Place the potatoes on a plate, add the leek vegetables, then add the asparagus. It was a delicious change for me. Unfortunately, only I like asparagus in the family.
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