Potato and Asparagus Skillet with Tarragon
The noble potato-asparagus skillet with tarragon from Spoonsparrow is a must-try!
Ingredients
- 800 g small new potatoes
- Salt
- 4 Spring Onions
- 800 g green asparagus
- 200 g small mushrooms
- 2 tbsp olive oil
- 0.5 tsp lemon zest
- Pepper
- 4 stalks tarragon
Instructions
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1.
Wash the potatoes thoroughly and cook them in boiling salted water for about 15 minutes.
-
2.
Meanwhile, wash and trim the spring onions, cutting them into diagonal rings about 2 cm wide. Wash the asparagus, cut off the woody ends, peel the lower third, then slice diagonally into pieces about 6 cm long. Clean the mushrooms.
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3.
Drain the potatoes and halve them if desired. Heat oil in a large skillet and brown the potatoes, asparagus, and mushrooms over medium heat for about 10 minutes. Stir in the spring onions and lemon zest, seasoning with salt and pepper. Wash the tarragon, shake off excess moisture, and finely chop the leaves. Fold in the tarragon, taste, and serve on four plates.
