Wohoo! It is asparagus season again in Germany. Of course I also enjoy to have some classic asparagus with sauce hollandaise but I really like to pan-fry or grill green asparagus and serve it with a light dressing. As asparagus goes very well with potatoes I decided to pair my pan-fried green asparagus with Hasselback Potatoes, the Swedish version of roasted potatoes. The Hasselbacken restaurant in Stockholm first served these potatoes (Hasselbackspotatis) and I did my very own vegan version of those crispy yet tender beauties.
Ingredients for 2 servings (2,25 euros each):
- 400 g green asparagus
- 3 garlic cloves
- 1 organic lemon (zest & juice)
- 6 medium-sized potatoes
- red pepper flakes
- Sea salt & freshly ground black pepper
- olive oil
Preheat the oven to 200 degrees Celsius. Clean the potatoes and slice them carefully from top to bottom but don’t cut all the way through. Put them in a baking dish and drizzle every potato with about 1 tsp olive oil. Sprinkle with salt and bake for 50-60 minutes until the potatoes are tender inside and crispy outside. Season with salt and red pepper flakes.
Cut off the woody ends of the asparagus. Crush the garlic. Heat a large pan at medium-high heat. Add a good splash of olive oil, garlic and the green asparagus. Stir-fry for about 5-7 minutes. Add zest and juice of the lemon and season with salt and black pepper. Serve with the Hasselback Potatoes.