Asparagus and Potato Pan

Ingredients

• 800 g small waxy potatoes
• Salt
• 400 g green asparagus
• 4 shallots
• 15 g clarified butter (1 tbsp)
• 3 sprigs parsley
• Pepper

Instructions

1. 1.

   Wash the potatoes and cook them in a pot with boiling salted water for 15 minutes. Then drain, steam, and halve lengthwise.

2. 2.

   Meanwhile, wash the asparagus, peel the lower third, and cut off the woody ends. Cook the asparagus in boiling salted water for approx. 8 minutes. Drain, let it drip, then cut diagonally into pieces.

3. 3.

   Peel the shallots and cut them into slices. Heat the clarified butter in a deep pan. Fry the potatoes in it over medium heat, turning regularly, for 10 minutes until golden brown.

4. 4.

   Meanwhile, wash the parsley, shake it dry, and chop it. Mix the shallots with the potatoes and fry for 4 minutes. Add the asparagus and fry for 2 minutes, turning frequently.

5. 5.

   Season the asparagus and potato pan with salt, pepper, and parsley.