Herb, Veggie, and Potato Skillet #5FIX
Ready In: 30 mins
Serves: 6-8
Ingredients
- 20 ounces Simply Potatoes Diced Potatoes with Onion
- 2 tablespoons garlic-infused olive oil
- 14 ounces canned artichoke hearts, quartered
- 20 pieces asparagus
- 1 1⁄2 teaspoons salt
Directions
- Clean the asparagus and cut into 1-3 inch pieces. Set aside.
- Open can of artichoke hearts and drain. Remove any leaves or pieces that feel hard or tough. Set aside.
- Prepare a bowl of ice water large enough for the asparagus to fit into.
- Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
- In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
- Add potatoes and cook until starting to brown.
- Turn the stove to low to medium heat and add the rest of the oil.
- Remove the asparagus from the water.
- Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
- Sprinkle the salt evenly over the potatoes and vegatables and mix.
- Potato and vegatable mix is ready to serve.
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