Recipe & Images: 5+ A Day

Serves 4 

1 bunch asparagus, ends cut off, slice into 4cm pieces
2 handfuls mushrooms, wiped clean and thinly sliced
1 capsicum, cut into small pieces
4 potatoes (we used a mix), cut into small cubes
1 brown onion, diced
4 eggs to serve on top (optional)
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
fresh parsley to garnish

Add a pinch of salt to a medium-sized pot of water and bring to the boil. Add the potatoes and cook until just before completely done, around 10 minutes. Drain water and put aside.

Heat olive oil in large frying pan. Add onion and garlic and cook over medium heat until soft. Add asparagus, capsicum and potatoes, turn up heat and cook until potatoes are crisped and brown.

Add mushrooms, pepper and more oil if needed. Stir-fry until cooked through, about 10 minutes. Serve in individual bowls, top with a fried or poached egg. Sprinkle with pepper and chopped fresh parsley.

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