Herb, Veggie, and Potato Skillet #5FIX

• 20 ounces Simply Potatoes Diced Potatoes with Onion
• 2 tablespoons garlic-infused olive oil
• 14 ounces canned artichoke hearts, quartered
• 20 pieces asparagus
• 1 12 teaspoons salt

1. Clean the asparagus and cut into 1-3 inch pieces.
2. Set aside.
3. Open can of artichoke hearts and drain.
4. Remove any leaves or pieces that feel hard or tough.
5. Set aside.
6. Prepare a bowl of ice water large enough for the asparagus to fit into.
7. Blanch the asparagus by bringing pot of water to boil, drop the asparagus into the pot for 3 minutes, then use a strainer to quickly get the asparagus out of the water and into into ice water.
8. In a skillet add 1 tablespoon of the olive oil and warm over medium to high heat on the stovetop.
9. Add potatoes and cook until starting to brown.
10. Turn the stove to low to medium heat and add the rest of the oil.
11. Remove the asparagus from the water.
12. Add the asparagus and artichoke hearts to the skillet and cook until warm, approximately 5 minutes.
13. Sprinkle the salt evenly over the potatoes and vegatables and mix.
14. Potato and vegatable mix is ready to serve.

potatoes, garlic, hearts, asparagus, salt

Taken from www.food.com/recipe/herb-veggie-and-potato-skillet-5fix-497254 (may not work)