Ingredients 

1 bunch asparagus, ends cut off, slice into 4cm pieces
2 handfuls mushrooms, wiped clean and thinly sliced
1 capsicum, cut into small pieces
4 potatoes (we used a mix), cut into small cubes
1 brown onion, diced
4 eggs to serve on top (optional)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley to garnish

Method

In a medium-sized pot par-boil potatoes. Drain and set aside

Heat olive oil in large frying pan. Add onion and garlic and cook over medium heat until soft. Add asparagus, capsicum and potatoes, turn up heat and cook until potatoes are crisped and brown

Add mushrooms, pepper and more oil if needed. Stir-fry until cooked through, about 10 minutes

Serve in individual bowls, top with a fried or poached egg.  Sprinkle with pepper and chopped fresh parsley