Pan-Fried Asparagus and Potatoes
Pan-fried asparagus and potatoes are made in one skillet with simple ingredients.
- 1.7 lbs small waxy potatoes
- 1 lb green asparagus
- 4 tablespoons olive oil (divided)
- 1 small onion (finely sliced)
- 3 sun-dried tomatoes in olive oil (finely chopped)
- 15 cherry tomatoes (halved)
- 2 garlic cloves (grated)
- ½ teaspoon fine sea salt (or Kosher)
- ⅛ teaspoon freshly ground black pepper
- 3 tablespoons chopped parsley (Note 1)
- Cook potatoes: Scrub the potatoes; you don't have to peel them. Place them into a pot, cover them with water, and add some salt. Bring to a boil, lower the heat, and cook the potatoes, covered, for about 10 – 15 minutes or until tender. The cooking time depends on the size of the potatoes.1.7 lbs small waxy potatoes
- Chop potatoes: Drain well and leave in the colander for about 5 minutes or until cool enough to handle. You can peel the potatoes or leave the skin on. Cut the potatoes into halves or quarters, depending on their size. If you use larger potatoes, slice them thickly.
- Trim the asparagus as described above. You can either snap the woody ends or cut them with a knife. Cut the stalks into pieces about 1.5-2 inches/ 4-5 cm long. Place them in a bowl.1 lb green asparagus
- Prepare vegetables: Halve the onion and slice the halves thinly. Chop the sun-dried tomatoes into small pieces. Add them both to the bowl containing the asparagus. Set aside.1 small onion + 3 sun-dried tomatoes in olive oil
- Fry potatoes: Heat 3 tablespoons of oil in a large pan. Pan-fry the potatoes on medium heat for about 5 minutes or until golden on all sides. Stir often, but carefully; you should not break the potatoes.
- Add asparagus, onion, and sun-dried tomatoes to the pan. Stir well and continue cooking for about 5-6 minutes, often stirring, until the asparagus becomes slightly tender.
- Add the halved cherry tomatoes and the grated garlic, some salt, and pepper. Stir well. Cook for another 3-4 minutes, until the tomatoes have collapsed and the asparagus is tender while still retaining a bite.15 cherry tomatoes + 2 garlic cloves
- Adjust taste: Fold in the parsley and the last tablespoon of olive oil, and adjust the taste generously with salt and black pepper.remaining 1 tablespoon of olive oil + ½ teaspoon fine sea salt + ⅛ teaspoon freshly ground black pepper + 3 tablespoons chopped parsley
This is an easy spring dish, ready in about 30 minutes. Pan-fried asparagus and potatoes is a simple one-pan dish made with a few ingredients and ready in no time. It's perfect for spring, when asparagus is in season, and you want something easy and comforting.
The potatoes turn golden and crisp, while the asparagus stays slightly firm. Sun-dried tomatoes and fresh cherry tomatoes add extra flavor without making things complicated. If you prefer cooking asparagus in the oven, try Roasted Asparagus with Cherry Tomatoes instead.
For a quicker stovetop version, you can also make Sautéed Asparagus with Garlic. Serve this dish as a quick side for chicken or fish, or enjoy it as a light main with a simple salad.
Ingredients: 7 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4 | Difficulty: Easy
Featured comment
Gene Genie: I found this on a hot day when I didn't want to turn the oven on.
Oh my goodness, was this good! All of the vegetable flavors came shining through, and the simple salt and pepper seasoning was perfection.
What a beautiful dish! Thank you so much!
Recipe ingredients
Potatoes: Use small waxy potatoes or new potatoes. If using larger ones, cook them longer and cut into thick slices before frying.
Asparagus: One bunch of fresh green asparagus (about 1 lb / 450-500 g). Look for firm stalks with closed tips. You can also try a different version with pasta, like this Chicken Asparagus Pasta Bake.
Tomatoes: Fresh cherry tomatoes and a few sun-dried tomatoes in oil. If you have an open jar, you can also use some for Zucchini with Pesto or Aubergine Spaghetti.
Other ingredients: Olive oil, onion, garlic, salt, pepper, and fresh parsley. Optional: Parmesan, lemon zest, or toasted pine nuts for serving.
See the recipe card for full information on ingredients and quantities. How to trim asparagus?
You can either snap off the woody ends by bending the stalks or line them up and cut where the color changes from green to pale. Don't throw away the woody ends; they are great for making stock.
You can use them for a simple Cream of Asparagus Soup with Milk.
How to make pan-fried asparagus and potatoes
Cook the potatoes: Scrub them well and place them in a pot. Cover with cold water, add salt, and bring to a boil.
Reduce the heat and cook until tender, about 10-20 minutes depending on size. Drain and let cool slightly, then halve or quarter them.
Chop the sun-dried tomatoes and slice the onion. Halve the cherry tomatoes and grate the garlic.
Step #1: Wash and trim the asparagus, then cut into pieces about 4-5 cm (1.5-2 inches) long. Step #2: Heat oil in a large pan.
Add the potatoes and cook on medium heat until golden, about 5 minutes. Step #3: Add the asparagus, onion, and sun-dried tomatoes.
Cook for 5-6 minutes, stirring carefully. Step #4: Add the cherry tomatoes and garlic, season with salt and pepper, and cook for another 3-4 minutes until the tomatoes soften and the asparagus is tender but still slightly firm.
Finish with parsley and a drizzle of olive oil. Adjust seasoning and serve immediately.
Tips
Choose fresh asparagus with firm stalks and closed tips. Cut the potatoes into similar sizes so they cook evenly.
Don't overcook the asparagus; it should stay slightly firm.
Recipe FAQs
Do I have to pre-cook the potatoes? Yes.
Potatoes take longer to cook than asparagus, so they should be boiled first. Can I make pan-fried asparagus ahead of time?
You can prepare the ingredients in advance, but cook the dish just before serving for the best texture.
Store and reheat
Store leftover asparagus and potatoes in an airtight container in the fridge for 3-4 days.
Reheat in a pan or oven for the best texture. The microwave works too, but the vegetables will be softer.
What to serve with it? Check out more Asparagus Recipe ideas!
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Equipment
- Large skillet or large non-stick frying pan
Notes
- Additional topping: Finish the dish with freshly grated Parmesan, lemon zest, and toasted pine nuts if desired.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the preheated oven at 375°F/190°C for about 10 minutes or until hot. Reheat in the pan with a little butter or oil for a few minutes, stirring regularly. Reheat in the microwave, covered, in short increments (not crispy anymore).
