A crispy, seasonal spring skillet: Vegan white asparagus hash
# Sautéed potatoes meet tender asparagus – your new favorite spring recipe
White asparagus usually shows up smothered in hollandaise, but this vegan white asparagus hash gives the seasonal veggie a whole new stage. Crispy potatoes, golden sautéed asparagus and a tangy-sweet mustard glaze turn this dish into an easy, flavorful weeknight dinner. Quick, satisfying, and totally plant-based!
Why pan-fried white asparagus is worth it
White asparagus may be milder and more fibrous than green, but it shines when roasted or pan-seared. The heat brings out its sweet, nutty undertones – and in combination with hearty potatoes and spices, it becomes true comfort food.
Did you know?
- White asparagus is rich in fiber and supports digestion
- It has a natural diuretic effect thanks to asparagine
- Peak season in Austria runs from mid-April to late June – regional and delicious!
Preparation time: 30 minutes
Preparation
- 1
Precook the potatoes: Boil the potato cubes in salted water for about 10 minutes, drain and set aside.
- 2
Prep the asparagus: Peel the white asparagus, trim the ends and cut into 3 cm pieces.
- 3
Sauté the onion: Slice the onion thinly and sauté in 1 tbsp olive oil over medium heat until translucent.
- 4
Add asparagus and potatoes: Add the precooked potatoes and asparagus pieces to the pan. Add more oil and fry everything until golden and crispy (about 10–12 minutes).
- 5
Add flavor: Mix mustard, lemon juice, maple syrup, paprika, turmeric, salt & pepper. Pour over the hash and cook for another 2–3 minutes, stirring well.
- 6
Serve hot: Sprinkle with fresh herbs and serve straight from the pan.
Add smoked tofu cubes or mushrooms for an even heartier version. Also works great with spring onions!
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