John Myers
Vegan: Potato – Asparagus – Pan
The perfect vegan: potato – asparagus – pan recipe with a picture and simple step-by-step instructions.
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- 1 pole Leek cut
- 2 tbsp Vegetable salt *
- 10 Rods Cut green asparagus
- 1 shot Olive oil
- 1 shot Celery salt *
- Peel, wash and dice the potatoes – Wash and cut the leek – Wash and roughly cut the asparagus spears (peel the lower ends if necessary)
- Put the diced potatoes with the leek in a bowl, add the vegetable salt and shake well, I do this by closing the bowl with a lid so that the salt is well distributed everywhere.
- Heat the pan with the oil and first add the potatoes with the leeks to the pan, sauté well with the lid closed. Add the asparagus about 7 minutes before the end, finish cooking with the lid closed, stir from time to time.
- 4th tip: I looked after the whole thing on my plate with celery salt 🙂 very tasty 🙂
- * can be found in my KB under “supplies”
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