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Fried greens (and browns… and whites…)

April 16, 2012

Ever have one of those moments where you taste what you’re cooking and you think “Mmmm, asparagus!” and then, after a disgusted pause, your inner child goes “…What?!“?

"Mushrooms, too? Who ARE you?!"

In the continuing saga of “Ariel fries everything before eating it”, I fried mushrooms and potatoes and asparagus and then ate it. And it was delicious.

Basically the trick to doing this is knowing how fast things tend to cook. I kept the pan on medium-low to keep things from burning, and started off with the potatoes. I added the asparagus like three minutes later because I was super hungry, then kept stirring it about so that they would get maximum pan exposure. I put a lid on it for a while too, actually, to cook them a bit more.

"This is still everything you hated when you were a kid. Except for the potatoes. They're cool."

I added the mushrooms right at the last, since they’re fulla water and tend to go fast. For seasonings, I only used the veggie oil in the pan (not an undue amount, either; as much as I would use for an egg, really), salt, and pepper.

It was super delicious and amazing and my inner child can just shut up, because I guess at 25 I’m grown up enough to be boring and enjoy eating icky vegetables.

The potatoes taste kinda like fries so they're extra delicious.

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One Comment leave one →
  1. April 23, 2012 10:20 am

    I’m adding asparagus to my grocery list!

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