1 bunch of chopped asparagus
5-8 small red potatoes
A couple hand fulls of grape tomatoes halved
Sea Salt to taste
Pepper to taste
4 cloves Fresh Garlic to taste
Onion powder to taste
Olive oil
Directions
Wash and chop asparagus – discarding the bottom tough ends. Slice grape or cherry tomatoes in half. Set aside.
Wash and cut red potatoes with cone #3. Add potatoes to 12 inch EOS with 2-4 T of water and cook until soft.( or use 3 qt with steamer inset). In 11 inch skillet place asparagus with 2 T water and cook medium click low. Place asparagus, potatoes and tomatoes in a large bowl. Drizzle a very good amount of olive oil overtop. Sprinkle salt (about 1/2 teaspoon), pepper, garlic and onion powder to taste. Mash it all up roughly with a fork. Stir in some grated Parmesan cheese or Vegan cheese if desired.
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