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Pan-fried vegetables with fried asparagus

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Ingredients for 2 servings:

  • 10 small potatoes (triplets)
  • 10 small onions
  • 5 stalk(s) asparagus, white
  • 2 tbsp olive oil
  • Fleur de Sel
  • Pepper from the mill
  • Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Brush the potatoes and pre-boil for about 8-10 minutes. Meanwhile, peel the asparagus and onions. Cut the asparagus into pieces about 3 cm long. Heat the oil in a pan, add the asparagus pieces and onions. Sprinkle with sugar and let it caramelize briefly. Add the potatoes with their skins on, reduce the heat slightly, and cover. Fry everything for about 10-15 minutes, stirring frequently. Season with fleur de sel and pepper at the end. Tip: The potatoes and onions should be roughly the same size.

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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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