Break off the tough stalk ends of the asparagus. Slice the remaining top portion diagonally into 5 mm pieces. Peel the tough fiber from the stalk ends and cut the same way.
Peel the potatoes and cut into 5mm matchsticks. Submerge in water for 5 minutes, then dry completely.
Mince the onion.
Put olive oil in a pan and heat, add the potatoes and onion, and fry thoroughly (about 7-8 minutes).
Once the potatoes become translucent and can be pierced easily with a chopstick, add the asparagus and butter. Sauté for 3 minutes.
Swirl in the soy sauce from the edges of the pan and mix all together.
Arrange on a plate, sprinkle with a little black pepper. Bon appétit!
Story Behind this Recipe
I received a lot of Hokkaido-grown asparagus, so I fried them together with Hokkaido potatoes! Inspired by the taste of buttered potatoes, I came up with the idea to make a simple butter and soy sauce sauté.
The key is not to burn the potatoes or onions! Carefully watch while cooking. Frying in olive oil is the healthiest. Butter is added after frying to maintain its flavor. The combination of the sweetness of onions brings out the sweetness of the asparagus.