Fresh herbs make this recipe shine, as does fresh, crisp asparagus. Because asparagus has a fairly short season in New Mexico, it’s worth picking some up whenever you see it at your local farmers’ market. Asparagus varieties vary in color. Be on the lookout for traditional green, as well as purple asparagus (as seen in this recipe example).Â
Potatoes are often stored from last season and work well for a dish like this vegetable skillet. Feel free to adjust the recipe based on what you find at your market. In this version, sweet potatoes were the variety available and added an additional layer of flavor to the recipe.Â
Herbs used in this recipe include fresh garlic, spring onions, chives, and cilantro.Â
Ingredients for this recipe were found at the Downtown Growers’ Market in Albuquerque. The total cost of the ingredients was $27, for three to four servings. You can also add ingredients such as eggs or beans to round out the meal. For more recipe ideas using local New Mexico-grown ingredients, visit our Recipe Collection. Â
Yields: 3 to 4 servings
Prep time: 5 minutes
Cook time: 20 to 30 minutes
IngredientsÂ
- 1 bunch asparagus, chopped
- 3–4 potatoes, diced
- 1 small onion
- 2 Tbsp oil
- 1–2 cloves garlic (or garlic powder)
- Fresh herbs (choose what’s available):
- Parsley
- Cilantro
- Green onions
- Dill or oregano (small amount)
- Salt & pepper
- 2–3 eggs or 1 can beans (optional)
Instructions:
- Heat oil in a skillet over medium heat.
- Add potatoes and cook for about 15 minutes until tender and crispy.
- Add onion and garlic; cook for 1–2 minutes.
- Stir in asparagus and cook for 5–7 minutes until bright green.
- Season with salt and pepper.
- Finish with a handful of chopped fresh herbs and remove from heat.
- Top with eggs, or beans for protein (optional)Â
Herb Tips (Budget‑Friendly)
- Use one bunch of herbs—whatever is least expensive at the market.
- Include chopped stems (especially parsley and cilantro) for extra flavor.
- Add to eggs, rice, or beans later in the week.
