Tater and Asparagus Toss

Posted by Vanessa in Cooking, April 12, 2011

Every time I make this, I have to use much restraint not to eat the whole bowl before I put it on the table.  So very, very addicting.  It may not look like the most appetizing dish to some, but I’m seriously salivating while I write this now.  I love the sauteed potatoes and asparagus together with hints of bacon and lemon.  (I know, the lemon and bacon sound weird, right?  But, the lemon adds just a bit of freshness at the end of each bite that makes me come back for more.   And more.  And more.  And bacon, well, it’s bacon.  It just happens to make everything better.)

In the picture above and the recipe below, it calls for sliced potatoes, but I’ve found that if you cube them instead, cooking is much easier.  The sliced potatoes tend to stick together and it’s hard getting both sides browned, but if you cube them up, stirring and browning happen effortlessly.

What a yummy, yummy side dish to go along with just about anything.  Give it a try this spring, but please, exercise more self-control than me and actually save some for your family too.

Tater and Asparagus Toss

recipe slightly adapted from Sunny Anderson
  • Prep Time: 5 minutes.
  • Cook Time: 20 minutes.
  • Ready in 25 Minutes.
  • Makes: 4 Servings
  • 2 strips bacon, chopped
  • 2 tablespoons butter
  • 4 small potatoes (about 1/2 pound), sliced or cubed (I prefer cubed for ease in cooking)
  • kosher salt and freshly ground black pepper
  • 1/4 cup chopped onions
  • 2 cloves garlic, minced
  • 1 (1 pound) bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon fresh lemon juice
  • zest of 1/2 lemon
  • In a large saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel-lined plate. Add the butter to the remaining bacon fat and add the potatoes. Sprinkle with salt and pepper. A couple minutes into cooking the potatoes, add the onions, garlic and asparagus. Saute until the potatoes are crispy on all sides. Season again gently with salt. Sprinkle the lemon juice and zest over top. Toss in the reserved bacon and serve warm.

2 Responses to “Tater and Asparagus Toss”

  1. Ruth says:

    OK, you had me at “2 strips bacon”. 😉 I will definitely be making this over the weekend. My CSA box will have organic asparagus in it tomorrow! Yum!

  2. Abi' says:

    Just made this tonight. AHHHHHHMAZING!!! It’s gonna be my new go to side! Thanks!!!

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