Asparagus and Potatoes Medley

Delicious potatoes and asparagus mixed together with bacon, butter and more. This vegetable medley is a great side dish to any meal!

We love veggies for sides, especially when they’re simple and delicious. For more of our favorites, be sure to check out: roasted cauliflower, sweet potato cubes and our sheet pan veggies.

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..

Ingredients

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.

Recipe FAQ

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:

More delicious Sides:

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Potatoes and Asparagus Recipe

5 from 1 vote
Delicious potatoes and asparagus mixed together with bacon, butter and more. This vegetable medley is a great side dish to any meal!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 614 kcal
Author Lil' Luna

Ingredients

  • 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
  • pepper

Instructions
 

  • 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.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Hi Kristyn. I have just discovered your website and can’t wait to try a lot of your recipes. I was wondering why you don’t include how many servings the recipe makes. This would be very helpful for planning a dinner party. Thanks for sharing. Your recipes and pictures make me want to get up and bake, but it’s 4 in the morning. I should be sleeping instead.

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