Rosemary Fingerling Potatoes & Asparagus
This is a quick recipe that is delicious. I cook this in a cast iron skillet to brown the potatoes and asaragus really well. I par boil the potatoes the day before so they don’t take long to cook up. The potatoes and asparagus are a great combination. They are seasoned by cooking them in olive oil, garlic, onion, mushrooms and rosemary. – Curt
COOKED IN SKILLET (preferrably cast iron)
About 12 Small Fingerling Potatoes
6 – 8 Stalks Asparagus cut into 3 inch pieces
12 Mushrooms sliced
3 cloves garlic, chopped 1 Red Onion sliced 3 Tbls fresh chopped Rosemary
or 2 tsp dried rosemary olive oil
1. Pre cook the potatoes by boiling them lightly just till barely tender. You can cook them the day before for ease. 2. Add a little olive oil in skillet, and add chopped onion and garlic. Saute till browned. 3. Add potatoes and rosemary. Slowly cook in skillet till potatoes are browned, turning them when needed.
3. Add asparagus and mushrooms. Continue to cook and turn till asparagus is tender. Another tip is to add a bit of water to the skillet and cover with lid. This creates a steam chamber which creates an affect where the entire skillet cooks more evenly. Lightly season with sea salt. Serve and enjoy!
NOTE: Don’t worry about the exact amount of potatoes and asparagus. This can be altered to the proportions you like. This cooks up quite quickly if you have the potatoes lightly boiled before you brown in the skillet. Fingerling potatoes are very tasty and make a nice presentation