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Fried green asparagus with cherry tomatoes and potatoes

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Ingredients for 4 servings:

  • 1 kg new potatoes, small
  • 2 bunch asparagus, green
  • ½ kg cherry tomatoes
  • 1 bunch of spring onions
  • 3 tbsp olive oil
  • salt and pepper
  • Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the potatoes thoroughly, boil them in salted water for 8 minutes, and halve any larger ones if necessary. Peel the lower third of the asparagus and cut into 4-5 cm pieces. Wash the tomatoes and halve or leave them whole, depending on their size. Trim the spring onions and slice them into rings. Heat oil in a large pan and fry the potatoes for 5 minutes. Add the asparagus and onion rings, season with salt and pepper, and fry for a further 5 minutes. Then add the cherry tomatoes and cook for a further 5 minutes. Grate Parmesan cheese over the top and serve – e.g. with pork or lamb, or as a standalone meal with hearty herb quark or tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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