Spring Asparagus & Potato Skillet by Reed Dunn
Fresh spring asparagus and potatoes in a flavorful skillet—perfect for brunch or weeknight dinner. Served with crispy eggs and crumbled feta. Enjoy seasonal flavors!
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Cooking tools:
- Skillet
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 2 Tbsp Olive Oil
- 1 whole Leek
- 4 whole Green Onion (Scallion)
- 2 cloves Garlic
- 10 whole Potatoes, Baby
- 2 cups Baby Bella Mushrooms
- 8 whole Asparagus
- 1 cup Peas, Frozen
- .75 tsp Kosher Salt
- .5 tsp Black Pepper
- 4 whole Eggs
- .25 cup Feta Cheese
- 3 sprigs Dill, Fresh
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