Delicious potatoes and asparagus mixed together with bacon, butter and more. This vegetable medley is a great side dish to any meal!
A Favorite veggie Medley
My family gets together a LOT to eat – it’s just what we do! Because of that we are always on the hunt for awesome recipes to try out.
One of our favorite things to have at each meals
Awhile back, actually it was a year ago, my mom found this next recipe and made it for me when I just had Evie. The hubby and I LOVED it!! I mean, LOVED it! It was seriously so good and since then we have made it several times more because it’s the perfect side to any meal. Here is how you can make this yummy Asparagus and Tater Toss Recipe from Sunny Anderson as well..
Bacon: This dish relies on the grease from the bacon. If you decide not to use bacon you can just use butter instead. I would suggest doing 3-4 tablespoons of butter rather than the suggested 2 to compensate for the lack of bacon grease. This way your potatoes can get nice and crispy.
Potato: We used fingerling potatoes in this recipe because they are versatile and can be used for just about any style of cooking. Just be aware that russet potatoes are firmer and may take some more TLC to get them to the right texture. They are very starchy and they take some serious heat to soften and lighten up.
Asparagus: Size doesn’t indicate if it’s ripe. You need to instead look for firm stalks with the tops being tight and close together. They shouldn’t be limpy and they should be a bright green color.
You can prepare asparagus by first washing them. Then you take a stalk and bend it up and down and it will naturally break where it needs to. The bottom part that breaks off is no good, this is the part that is chewy and inedible. Cut the top part of the asparagus, at and angle, into 1 inch sears.
How to Make Asparagus and Potatoes
This veggie mix is so easy to make!
In a saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate.
Add the butter to the remaining bacon fat and add the potato slices. Sprinkle with salt and pepper. Saute until crisp on one side, and then toss and cook on the other side until crispy. Add the garlic and asparagus. Season again gently with salt.
Continuously toss until the asparagus are bright green and tender, but still crunchy, about 3 minutes. Sprinkle the lemon juice over top. Toss in the reserved bacon and serve warm.
How much minced garlic can we use in place of 2 cloves? You should have about 2-3 teaspoons.
How to store? Be sure to place in a storage container and store in the fridge for up to 3 days. Reheat in the microwave or in a skillet until heated through.
Other asparagus recipes:
- Asparagus salad
- Bacon wrapped asparagus skewers
- Grilled Asparagus
- Asparagus Rolls
- Prosciutto Asparagus
More delicious Sides:
Potatoes and Asparagus Recipe
- 2 strips bacon chopped
- 2 tbsp butter
- 12 fingerling potatoes sliced
- 2 tsp garlic minced
- 1 bunch asparagus cut into 1 inch pieces
- 1 tbsp fresh lemon juice
- garlic salt
- In a saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate.
- Add the butter to the remaining bacon fat and add the potato slices. Sprinkle with salt and pepper. Saute until crisp on one side, and then toss and cook on the other side until crispy.
- Add the garlic and asparagus. Season again gently with salt.
- Continuously toss until the asparagus are bright green and tender, but still crunchy, about 3 minutes.
- Sprinkle the lemon juice over top. Toss in the reserved bacon and serve warm.