Fried Green Asparagus with Cherry Tomatoes and Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), small (new potatoes)
- 2 bunches asparagus, green
- 0.5 kg ½ cherry tomato (s)
- 3 tablespoon olive oil
- salt and pepper
- Parmesan
- 1 bunch spring onion (s)
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly, pre-boil them in salted water for 8 minutes and cut larger ones in half if necessary. Peel the asparagus on the lower third and cut into 4-5 cm pieces. Wash the tomatoes and, depending on the size, cut them in half or leave them whole. Clean the spring onions and cut into rings.
- Heat the oil in as large a pan as possible and fry the potatoes in it for 5 minutes; Add the asparagus and onion rings, season with salt and pepper and continue frying for 5 minutes; then add the cherry tomatoes and cook for another 5 minutes.
- Slice the parmesan on top and serve - e.g. with pork or lamb or as a separate meal with a hearty herb quark or tzatziki.
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