Asparagus is among the first vegetables to be ready in the spring. The favorite veggie is a nutritional powerhouse that’s rich in fiber, vitamins and antioxidants. Here, asparagus pairs with potatoes, eggs, goat cheese and fresh herbs for a hearty, satisfying dish. It’s also adaptable. Serve it for breakfast, lunch or dinner, and feel free to swap in your favorite cheese or in-season veggie.
PREP TIME
15 Min
COOK TIME
25 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 3 tablespoons olive oil, plus more as needed
- 1¼ pounds Yukon Gold or red new potatoes, scrubbed and diced into ½-inch pieces
- Kosher salt and black pepper
- ½ large fennel bulb, diced into ½-inch pieces (about 1 cup), fennel fronds reserved
- 1 leek, trimmed, halved lengthwise and sliced ¼-inch thick (about 1 cup chopped leeks)
- ½ pound asparagus (10 to 12 spears), trimmed and cut into ½-inch pieces
- 1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
- 4 large eggs
- 3 tablespoons crumbled plain goat cheese
- 1 tablespoon chopped fresh dill, mint or parsley
Directions
- Heat the oven to 400 degrees. In a 12-inch ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer. Season with ½ teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
- Lower the heat to medium. Add the fennel and leek. Cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
- Add the asparagus, along with ½ teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
- Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
- Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don’t overcook.)
- Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt. Serve hot. (A spatula works best for serving.)
Nutrition Facts
Servings: 4 |Calories: 319 | Total fat: 17g | Saturated fat: 4g | Total carbohydrate: 31g | Fiber 4g | Protein: 12g | Sodium: 717mg
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Asparagus, fennel, potatoes, leek and fresh herbs
Recipe provided by ThedaCare Outpatient Nutrition and Diabetes Education, courtesy of New York Times Cooking.
ThedaCare is pleased to offer nutrition and diabetes care. If you’d like to connect with a registered dietitian or diabetes educator, ask your care team for a referral.
