What's This?
Serving size 4
Prep Time
Total Time


1 lb new or baby potatoes, scrubbed, halved if large3 Tbsp extra-virgin olive oil, divided1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces4 oz shiitake mushroom caps or other mushrooms, sliced1 shallot, minced1 clove garlic, minced1 small onion, coarsely chopped½ cup chopped jarred roasted red peppers, rinsed1 Tbsp minced fresh sage½ tsp salt¼ tsp freshly ground pepper fresh chives for garnish


1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.

2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.

3. Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.


To Make Ahead: Steam potatoes (Step 1); refrigerate for up to 2 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 239
  • Calories from fat 99
  • Total Fat 11gm 17%
  • Sodium 492mg 21%
  • Total Carbohydrates 29gm 10%
  • Fiber 4gm 16%
  • Protein 5gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Brunch, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Potato, Asparagus, Mushroom, American, Easy, Steaming, Spring, Summer

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