New Potatoes and AsparagusApr 02 2011 by
I love breakfast, though I usually eat it for lunch or dinner rather than in the morning. I remember my mom making breakfast for dinner and thinking that it was a special treat. Later, as I had a family of my own and working all day to come home to the task of making dinner I realized it was probably more of a treat for her to not have to spend a lot of time preparing a meal. Whatever the reason or whenever you eat it, this ‘breakfast’ includes a little bit of everything and you make it all in one pan (which is always a bonus).
- 2 strips bacon, chopped (optional – I used Applegate Farms Organic Sunday Bacon)
- 2 hardboiled eggs, chopped (optional)
- 2 tbsp extra virgin olive oil
- 1 pound new potatoes, sliced (about 1/4 inch thick)
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1 inch pieces
- zest and juice from 1/2 a lemon
- 1 tsp fresh thyme
- sea salt and fresh ground pepper to taste
- In a large skillet over medium high heat, cook the bacon until crisp. Remove with a slotted spoon to a plate lined with paper towel. (If omiting the bacon just start with step 2)
- Add the olive oil to the pan with any remaining bacon drippings and add the sliced potatoes. Season with salt and pepper.
- Once the potatoes start to brown, add the sliced shallot and garlic and saute 1-2 minutes.
- Add in the asparagus, thyme and a pinch more salt. Saute 3-4 minutes until the asparagus is tender but still has a little crunch.
- Turn off the heat and sprinkle the lemon juice and zest over the top.
- Garnish with the bacon and chopped hard boiled eggs.
Makes 2 servings.
Nutrients per serving: Calories: 364, Cal. from Fat: 119, Total Fat: 14g, Sat. Fat: 2g, Carbs: 58g, Fiber: 4g, Sugars: 2g, Protein: 6g, Sodium: 0mg, Chol: 0mg
Any leftovers can be stored in a sealed container in the fridge for up to 2 days.