← All recipes

🍽️ Potato and Asparagus Pan with Roquefort

324 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• Salt
• 500 g boiled peeled potatoes (well cooled)
• 2 tbsp vegetable oil
• Pepper
• 1 onion
• 1 tbsp butter
• 1 pinch chili flakes
• 2 tbsp freshly chopped parsley
• 1 tbsp coarsely chopped marjoram
• 150 g Roquefort

Instructions

1. 1. Peel the asparagus.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the asparagus in it for about 10 minutes, but keep it slightly firm (not fully soft).
4. 4. Drain the asparagus and let it drip dry.
5. 5. Cut the asparagus into 2 to 3 centimeter long pieces.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into thick slices.
8. 8. Heat oil in a non-stick pan.
9. 9. Add the potatoes and asparagus to the hot pan.
10. 10. Fry the vegetables for about 5 minutes until they are lightly golden brown.
11. 11. Season with salt and pepper.
12. 12. Peel the onion.
13. 13. Cut the onion into rings.
14. 14. Add the onion rings to the pan.
15. 15. Fry everything together for another 5 minutes until golden brown.
16. 16. Stir the butter into the vegetables.
17. 17. Add the chili flakes.
18. 18. Finely chop the parsley and add it to the pan.
19. 19. Add the marjoram.
20. 20. Taste the pan and adjust seasoning with salt and pepper.
21. 21. Cut the Roquefort cheese into small cubes.
22. 22. Sprinkle the cheese over the finished pan.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 324
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 22 g