The asparagus with potatoes are a great recipe to serve as a side dish or, for vegetarians, as a main course. The two flavors are perfectly integrated and enriched by the rounds of onions dried with cooking and not sautéed, and by the pitted black olives. Those give that slightly sweet-bitter taste perfect to complement the taste of the asparagus. The recipe is perfect in every occasion, to accompany red meat not aromatic, such as roast beef and not very tasty roasts.
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ASPARAGUS AND POTATOES
Instructions
Peel the potatoes (1) and then cut into very thin slices (2). Leave on a separate plate (3).
Then poor five tablespoons of extra virgin olive oil in a large pan (4), and let it worm over medium heat. Then add the potatoes (5) to cook for about 10 minutes (6), covering with a lid and stirring them often with a wooden spoon.
With a peeler remove the skin from the asparagus stalks (7), leaving intact only the tops (8). Then place them on a cutting board to remove the final and hard part of the stems (9), leaving only the tender part a few centimeters long.
After ten minutes of cooking the potatoes (10) also add the asparagus to the pan (11), mix them with the potatoes and start to cook them over medium-sweet heat (12), always covering with the lid.
Cut the onion into slices (13), placing it on the cutting board (14). Then add them to the pan (15), and stir again.
Then add the pitted black olives (16). Mix well and then sprinkle with freshly ground black pepper (17) and salt lightly (18). Stir with the wooden spoon again and then cover with the lid to let go for another ten minutes. Keep the heat low and turn often, trying to have tender but still crisp asparagus. Once ready, let stand for five minutes before serving.
