Sautéed potatoes, carrots and asparagus

Our friend Luisa, author of the blog Cocinando con mi carmela, has prepared a delicious stir-fry using a De Buyer mineral iron frying pan. Enjoy!

INGREDIENTS:

1/2 kg. baby potatoes

1 carrot, julienned

1 fresh spring onion, julienned

100 gr wild asparagus

1 teaspoon sweet paprika

Fresh rosemary and thyme to taste

Oil and a knob of butter

Salt and pepper

METHOD:

Wash the potatoes and carrots well, and julienne the carrots. In a Shallow Casserole bring water to a boil; when it reaches a boil, add the potatoes and cook for about 20 minutes until tender but not falling apart. Do not discard the water; we will use it for the carrots. Remove, drain, and set aside. In the same water, add the carrots and cook them for only about 10 minutes. Meanwhile, in the De buyer pan add the oil and a knob of butter and brown the julienned spring onion. Once golden, add the potatoes and carrots, season with salt and pepper to taste, and add the fresh herbs. At that moment also add the paprika.

Stir them from time to time and lower the heat of the pan; we want them to brown. Mix occasionally, using a wooden spatula so as not to scratch the pan. Cook for about 15 minutes so the potatoes and carrots take on the aroma of the herbs and butter. About five minutes before the end, add the wild asparagus that you have cooked; you can use canned ones. Ready to serve.

A 10 out of 10 dish to accompany meat or fish—ideal. Easy to make.