Asparagus Potatoes


Dear Friends,

I LOVE this recipe and so does my family.

We have adapted it for our family!!

It is what’s for dinner tonight on our little farm! 😉

Have a wonderful day in the Lord,



1 bunch of asparagus cut in 2 inch pieces

3 lbs. of potatoes cut in good size cubes (preferably red)

1 onion chopped

1 large Portobello mushroom rough chopped

1 lb of maple bacon cut into 2 inch chunchs

1 T. olive oil

1 T. water

2 cloves garlic minced (optional…but we love it!!)

salt and pepper to taste

Heat large pan or dutch oven. Add olive oil to coat pan. Add bacon, onions, garlic and water. Cook 3-5 minutes.

Add potatoes. Turn on low and cover. Cook 10-15 minutes until fork tender.

Add mushrooms and asparagus. Cover and cook until asparagus is bright green…no longer.

Salt and pepper to taste lightly at each stage. (I use a good Himalayan sea salt. It has fantastic flavor so I can use less.)

Stir all well at each stage but be careful to not be over aggressive  You want each item to hold their shape.

5-8 servings

This is a one pot meal for our family!!


I also top with shredded Parmesan for those that can have dairy.

(And habanero sauce for the fire breathers!! 😉 Some like it hot!!)

ALWAYS a crowd pleaser!!

Recipe credit: adapted from Central Market HEB free recipe card


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