Tater And Asparagus Toss Recipes

TATER AND ASPARAGUS TOSS

Tater and Asparagus Toss image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 strips bacon, chopped
2 tablespoons butter
4 fingerling potatoes (about 1/2 pound), sliced
Kosher salt and freshly ground black pepper
1/4 cup chopped onions
2 cloves garlic, minced
2 scallions, chopped
1 (1 pound) bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon fresh lemon juice
1/2 lemon, zested

Steps:

In a saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate. Add the butter to the remaining bacon fat and add the potato slices. Sprinkle with salt and pepper. Saute until crisp on one side, and then toss and cook on the other side until crispy. Add the onions, garlic, scallions and asparagus. Season again gently with salt. Continuously toss until the asparagus are bright green and tender, but still crunchy, about 3 minutes. Sprinkle the lemon juice and zest over top. Toss in the reserved bacon and serve warm.

SKILLET CORN AND POTATO TOSS

Skillet Corn and Potato Toss image

Provided by Food Network

Categories side-dish

Time 18m

Yield 4; Scant 1 cup per serving.

Number Of Ingredients 7

Ingredients

1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced red or green bell pepper
1 can (14.5 oz.) Del Monte® Diced New Potatoes, well drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, well drained
(Optional) salt
(Optional) black pepper

Steps:

1. Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
2. Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.

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