Asparagus-Potato-Pan

Yesterday I hashed the last green asparagus at the store, well defently the last ones for this year. They were close to not good anymore but for my planned meal it would do.

One good things about green asparagus they don't need as much work as the white ones. 

This dish is not really special at itself, but does a meal/lunch always be special?? No, just looking and tasting good. 

This dish is defently a no-long-time-standing-in- the-kitchen. Fast prepared, perfect if you are in a hurry or just lazy and tired and just want to eat good but fast and selfmade food. 

Even really appreciate those dishes, especially when coming home after work at 7 p.m., feeding the cats and then getting ready to prepare my dish. 

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Asparagus-Potato-Pan

Persons
40 min incl. frying

Ingredients:
500 g green asparagus 
80 g Greek olives 
1 onion 
600 g small potatoes 
4 tablespoons peanut oil 
Salt and pepper 

Preparation 
Peel the asparagus in the bottom third, cut ends fresh. Depending on the thickness halve asparagus and cut into 5 cm long pieces. Rinse olives under cold water, drain, cut in half and destone. Cut onion into thin rings. 

Cut Potatoes into thin slices about 2 mm. 

Heat the oil in a nonstick frying pan. Fry the potatoes over medium heat about 10 minutes. Add the onion, asparagus and olives and fry for a further 10 minutes until the asparagus is tender but still have bite. Season with salt and pepper.