What You Will Need (Serves 2-3)
1 Bunch of Asparagus, Cut in 1.5" Pieces
1 Medium-Sized Yukon Gold Potato, Cubed in 1/2" pieces
1/4 Large Vidallia Onion, Chopped
1 Small Garlic Clove, Finely Chopped
3 Sprigs of Fresh Rosemary, Leaves Removed and Chopped
Course Sea Salt
2 Tbs Olive Oil
In a large skillet, heat up 2 tbs of olive oil and add in the asparagus, onion and potatoes. At high heat, sauté vegetables for 5 minutes, then reduce heat and cover. Every 2 minutes, toss vegetables. Cook for about 7-10 minutes or until your potatoes are golden brown. Uncover, add in garlic and rosemary and toss for 1 minute. Finish with corse sea salt and enjoy!
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