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Skillet Asparagus and Potatoes with Lemon and Rosemary

Whether you're celebrating, Easter or Passover this weekend, this is a healthy Spring side dish that will add a little freshness to any table!

This Skillet Asparagus and Potatoes recipe pairs well with any main dish. The asparagus keeps in light, while the potatoes had some heartiness—a wonderful balance.

The delightful flavor stems from the combinations of garlic, lemon, and rosemary!

This dish is no different than any other at The Culinary Gym, in which we've optimized the seasoning so that there's no need to add use salt. Too much salt in the diet can lead to holding excess water weight, joint inflammation, and high blood pressure.

That being said, if you find you'd like a little salt added, feel free to do so right before serving, so it's on the surface of the food, and your taste buds will notice it easier, and thus you need to add less to get the same effect.

Skillet Asparagus and Potatoes with Lemon and Rosemary

By Chef Katie Mae

Makes 2–4 servings | Ready in 20 minutes | Stores 5 days in fridge



  • 12 oz baby or fingerling potatoes, cut lengthwise into 4 or 8 wedges
  • 2 shallots, sliced
  • 1 bunch of asparagus, cut into thirds (8–12 oz)
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced (or 1 tsp ground dried rosemary)



  1. Place a large skillet or sauté pan over medium-high heat. Add ½ cup of water, potatoes, and onion. Stir and spread the veggies out, preferably in a single layer. Cover and let it cook for 5 minutes without stirring so that the potatoes start to brown on one side.
  2. Turn the potatoes to brown the other sides.
  3. Add the asparagus, lemon juice, garlic, and rosemary. Cover and continue to cook until the potatoes are fork-tender and the asparagus is bright green.



The key to this recipe is balancing the amount of moisture in the pan. There should be enough liquid to create steam and cook the vegetables, but the pan should also be dry enough that the vegetables are able to lightly brown. Add liquid as needed and then let it be used up, giving the potatoes and asparagus time to brown before adding more. Continue this process until the vegetables are cooked to your liking.


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