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Potatoes and Asparagus in a Lemon-Mint Sauce Recipe

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I always find it hard to have an appropriate rotation of cereals and carboyhdrates for my meals. Yes, there is always rice... but rice every time is a bit bland. Pasta is sometimes not as fitting with various meals. Bread? There are diets for some people in my family. So what to do? This recipe helps solve this dilemma with a delicious combination of potatoes and asparagus, which have a lemon and mint sauce poured over them. The green of the asparagus, the buttered starchy wholesomeness of the potatoes, the sharpness of mint, the sweet citrus flavor of the lemon, all of it combines together to make a dish that is remarkably fresh and filling, and highly decorative, especially when layered and with the bottom lined with spinach or butter lettuce leaves.

When I had first tried this recipe, I had only used asparagus on its own. While it wasn't bad, it was hardly a good dish, and it wasn't until the second time, when I added back the potatoes originally found in the recipe that I adopted it from, that I thought it attained such a splendid and excellent taste and style.

I had adopted this recipe from Dungeness Crabs and Blackberry Cobbler by Janie Hibler.


  • 1 lb yukon gold potatoes, peeled and thinly sliced
  • 1 lb asparagus
  • 3 tbs butter
  • 1/4 cup mint leaves, chopped
  • 2 tbs fresh basil, chopped
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic
  • spinach or butter lettuce leaves, (optional, for garnish bed upon the bottom)


  1. Combine together the olive oil, lemon juice, basil, mint, garlic, salt, and pepper, in a bowl, at least one hour before the meal is served.
  2. Put the peeled and sliced potatoes in a pot and then cover with cold water. Boil until the potatoes are tender. Drain the water away, and then add the butter, manipulating the potatoes to provide an equal covering of butter.
  3. Remove the tough bottom section of the asparagus. Break it into 2-inch pieces, and place in already boiling lightly salted water until they are tender. Remove and drain.
  4. Line the bottom of a shallow serving dish with spinach or butter lettuce leaves if desired, then arrange the asparagus and potatoes in alternating rows over these. Finally, pour the olive oil-lemon-mint mixture over the potatoes and asparagus. Serve immediately.

© 2018 Ryan Thomas