Pan-Fried Asparagus and Potatoes (2024)

This pan-fried asparagus and potatoes is a simple yet delightful dish using simple ingredients and making the most of the spring season.

A one-pan meal ofpan-fried asparagus and potatoeswith sun-dried tomatoes in oil and cherry tomatoes, a really simple dish packed with flavor.

Serve this delicious pan-fried asparagus and potatoes recipe as a quick side dish for chicken, for instance, or serve it as a light main dish with a green salad with vinaigrette or yogurt dressing.

Asparagus time is just beginning, and I have already bought and cooked the first asparagus I saw this spring. The asparagus season is so short, and I want to make the most of it. My favorite this year is this Asparagus and Eggs Breakfast recipe; I can't get enough of it.

Check out more fried potato recipes: Fried Potatoes and Onions, Cast-Iron Skillet Potatoes, or Pan-Fried Sweet Potatoes. Or eat more asparagus; make Bacon Wrapped Asparagus or Sauteed Asparagus with Garlic.

📋Recipe ingredients

• Potatoes:I used very small waxy potatoes. You can use new potatoes as well.
  • If your potatoes are larger, but you still want to cook this pan-roasted asparagus dish, cook the potatoes longer (until tender) and cut them into thick slices before pan-frying them.
• Asparagus:One bunch of fresh asparagus, about 1 lb/ 450-500 g. Look for crisp, bright green asparagus stalks with intact heads.
• Tomatoes: Fresh cherry tomatoes and a few sun-dried tomatoes in olive oil. And if you have an open jar of sun-dried tomatoes, you could make these Zucchini with Pesto or the best Aubergine Spaghetti dish there is.
• Other ingredients: Olive oil, onion, garlic, fine sea salt or kosher salt, ground black pepper, and fresh parsley.
• Optional: Sprinkle the finished dish with a little bit of freshly grated Parmesan cheese, lemon zest, and toasted pine nuts.

🔪How to trim asparagus?

There are two ways of trimming asparagus.

• You can break the woody ends by bending them until they break. It normally works well, and it is the method I use most of the time, but unless you know where to snap, you might end up with a little too much waste. Especially if you are dealing with asparagus for the first time.
• A method that can mean less waste is to line up the asparagus stalks, about 5 or 6 at a time, and cut with a sharp knife where the stalks start to appear tougher than the rest of the stalk and where the deep green color of the stalks starts to become paler, fading to white.

👩🏻‍🍳How to pan-fry asparagus and potatoes?

Potatoes:

• Scrub them well, cover them with plenty of cold water, and add about ½ tablespoon salt.
• Bring to a boil on medium-high heat, turn the heat down, and cook until tender. Depending on their size, this will take between 10 and 20 minutes, probably somewhere in the middle.
• If using larger pieces, adjust the cooking time accordingly.
• Drain and let cool in the colander for about 5-10 minutes or until cool enough to handle.
• Halve or quarter the potatoes, depending on size.
• You can keep the peel on or remove it. If the potatoes are larger, slice them thickly.

Asparagus:

• Wash the asparagus spears and trim them on a cutting board as described above. Cut the stalks into pieces about 4 - 5 cm/ 1.6 - 2 inches long.
• Set aside. You can use the woody stems to makeasparagus broth for this delicious Cream of Asparagus Soup with Milk.

Tomatoes:

• Chop thesun-dried tomatoes in olive oilinto small pieces. Add them to the bowl with the asparagus together with a finely sliced onion.
• Halve the cherry tomatoes and grate the garlic cloves but keep them separated from the rest of the ingredients.

Cooking steps

• Potatoes: Heat the oil in a very largenon-stick frying panor acast iron skillet (the Amazon affiliate links open in new tabs)(about 30 cm/12-inch diameter). Cook potatoes in the hot skillet on medium heat, stirring often, until golden on all sides. This should take about 5 minutes.

• Add the asparagus, onion, and sun-dried tomatoes to the pan. Stir well but carefully; you don't want to break the potatoes. Cook for 5-6 minutes, stirring often, until the asparagus becomes slightly tender.

• Add the halved cherry tomatoes and the grated garlic, some salt and pepper, and stir well but carefully again. Cook for another 3-4 minutes, until the tomatoes have collapsed and the asparagus is tender while still retaining a bite.

• Fold in the parsley and one tablespoon of olive oil and adjust the taste with salt and freshly ground black pepper.
• Finish with additional toppings (if desired), and serve the pan-fried asparagus and potatoes immediately.

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