Spring brings the most beautiful asparagus to the farmers market and we are in the habit of indulging greatly while the season lasts. This year we also discovered the Okinawan sweet potato which is a bit less sweet than the garnet yam and has a subtle floral essence. We have been enjoying them whenever we find them. Any sweet potato will do just fine! This this is enough for four servings. The chopped ingredients will last a few days in containers in the fridge if you to save some to make a second round.
- 1 lb of asparagus
- 1 garnet yam
- 1 purple sweet potato
- 1 small onion
- several tablespoons of fat
- salt and pepper to taste
1- Dice the onion and potatoes. Bias slice the asparagus.
2- Heat the oil in the pan and begin cooking the onions and potatoes at a medium heat. Cook until browned and fragrant.
3- Stir in the asparagus and cover for 3-5 minutes until asparagus turns bright green and softens slightly. Serve with eggs, sausage or bacon.