The tender & tasty green asparagus is in season! This is a 5+ A Day recipe featuring the asparagus and mushroom together with the family favourite potato hash. Yum!
Preparation: 10 minutes
Cooking: 20 minutes
1 bunch asparagus, ends cut off, slice into 4cm pieces
2 handfuls mushrooms, wiped clean and thinly sliced
1 capsicum, cut into small pieces
4 potatoes (we used a mix), cut into small cubes
1 brown onion, diced
4 eggs to serve on top (optional)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley to garnish
- Bring a medium-sized pot of water with a pinch of salt. Add the potatoes and cook until just before completely done, around 10 minutes. Drain water and put aside.
- Heat olive oil in large frying pan. Add onion and garlic and cook over medium heat until soft. Add asparagus, capsicum and potatoes, turn up heat and cook until potatoes are crisped and brown.
- Add mushrooms, pepper and more oil if needed. Stir-fry until cooked through, about 10 minutes. Serve in individual bowls, top with a fried or poached egg. Sprinkle with pepper and chopped fresh parsley.