Dana Vento

Travel. Eat. Adventure. Repeat. Lavishly Living Life Out Loud

Portobello Potato And Asparagus Recipe

By

asparagus, portobello, red potatoe, recipe, portobello potato, asparagus recipe, food, food blogger, vegetarian, side dish, healthy, veggies, pan saute, cook, foodie, food blogger, dana vento

There is nothing like a quick one-pan easy meal that is vegetarian to bring a smile to my face. Some days just are too intense to invest in a lavish meal, but this little creation of mine is a luxury vegetarian meal that brings the bold taste of a Portobella to the sweet and nutty taste of asparagus, while lending a mellow red potato to the mix providing a great balance. Lavishly live vegetarian eating out loud with this one pan sensation that will have you cooking with ease. Are you seeking a new one pan easy meal that will have you celebrating veggies? I created this dish for the ease of preparedness as well as the great taste it provides, get ready to prepare a Portobello Potato And Asparagus Recipe. 

 Portobello Potato And Asparagus Recipe

portobello, aspargus, red potato, recipe, food, foodiegram, food blogger, recipe, easy to prepare, side dish, vegetarian, dana vento, Portobello Potato And Asparagus Recipe

Red Potatoes (cubed, scrubbed ) Asparagus (cleaned and free of the woodie stem part) Portabella Mushroom Caps (scrubbed, with or without skin, your choice) A Non-Stick Pan Salt & Pepper To Taste  as well as avocado oil.

To Prepare: Portobello Potato And Asparagus Recipe

Portabella, Potato, Asparagus , cooking, foodie, easy, one pan easy, vegetarian, food, kitchen, dana vento, Portobello Potato And Asparagus Recipe You will want to cook your potatoes first as they take the longest to prepare. Add Avocado Oil to the skillet, and then the potatoes.  Once the potatoes are partially cooked, you can add in the Portobella Mushroom(s) and cook on both sides. You will see that the Portobella changes color once it is cooked. I generally cook cap down first to get it steamed well and then I turn it over.

My seasoning is only salt and pepper, keeping it very natural and healthy. As the Portobella cooks it will begin to shrink and that will allow you to add the Asparagus into the pan. The Asparagus are a quick cook and especially because the pan will already be heated well and ready to receive these. The Asparagus will go from a very prominent green to a darker green as they cook, and this is normal. Do not overcook and do not allow them to become soggy or they will not taste that great. You can see the final product at the very beginning of the post, it makes an amazing dish.  The idea that the texture on these will be your crunch is what gives the meal a really great all over flavor and texture. Take a look here at how I cooked them.

It truly is one pan easy. You could easily converge this recipe to the grill for an easy night when cooking other veggies.  I would suggest par cooking the potatoes in the microwave if you do this and then quickly browning on grill.  Additionally you could cook the mushroom just on the grill grates and then add in.  Lavishly live vegetarian meals out loud with this great one-pan easy recipe. You will love it! Manga Bene!