August 19, 2011: Potatoes, Asparagus and Green Onions Recipe

Here’s another simple, time-saving side dish that goes great with just about any type of protein. For an easy, healthy meal, serve onion-crusted chicken or pork chops with these veggies and a relish tray of olives, carrot sticks, and pickle spears.

Potatoes, Asparagus and Green Onions

1 T. olive oil

2 medium-sized white creamer potatoes

2 cloves garlic, sliced thinly

½ pound asparagus spears, tough ends snapped off

3 green onions, sliced on the bias

1 t. freshly ground black pepper

Juice of half lemon

Heat the olive oil in a medium-sized saucepan to medium. Cut the potatoes into halves, then fourths, then eighths (or sixteenths if they are particularly squat). Add to the saucepan and cook for about 10 minutes, until almost softened. Try not to stir them too often so they don’t stick to the bottom of the pan. 

Cut asparagus spears in half. Add garlic, asparagus, and green onion. Reduce heat slightly and cook for 10 minutes longer. Sprinkle with black pepper and lemon juice. Simmer for another five minutes.

Serves two.