Asparagus, Egg and Potato Skillet Calories

Yes, cook the potatoes first because they take longer to soften than asparagus. Add the asparagus once the potatoes are nearly tender, then cook them together briefly before cracking in the eggs.

Cut the potatoes into small, evenly sized pieces and let them cook until almost tender before adding the other ingredients. If they brown before softening, lower the heat and cover the skillet briefly so trapped steam helps cook them through.

Usually, you do not need to peel thin asparagus for an asparagus, egg and potato skillet. Snap or trim off the tough woody ends; peel only the lower part of especially thick stalks, then cut the spears into bite-sized pieces.

Yes, canned asparagus works, but it is already tender and can break apart easily. Drain it well and stir it in only after the potatoes are cooked, just long enough to warm it before adding the eggs.

Make small spaces among the cooked potatoes and asparagus, then crack an egg into each space. Cover the pan to set the whites; take it off the heat sooner for runny yolks or leave it covered longer for firm yolks.

You can cook the potatoes and asparagus ahead, then refrigerate them separately from the eggs. Reheat the vegetables in a skillet and add freshly cracked eggs just before serving; this keeps the eggs from turning rubbery during reheating.

A green salad, sliced tomatoes, or crusty bread goes well with an asparagus, egg and potato skillet. For a brighter finish, serve it with lemon wedges or a spoonful of plain yogurt rather than another heavy side.

Yes, leftover cooked potatoes are convenient for an asparagus, egg and potato skillet. Cut them into bite-sized pieces, brown them in the pan, add the asparagus to warm through, and finish with eggs so the potatoes do not overcook.

Yes, an asparagus, egg and potato skillet can make a straightforward dinner, especially with a fresh salad on the side. Cook the vegetables until tender and add the eggs at the end so they stay soft and satisfying.