Ham and Potato Skillet with Asparagus and Baby Bellas

Ingredients:

2 tbsp extra virgin olive oil

1 onion, chopped

8 baby red potatoes, cut into small wedges

1 cup cooked ham, cut into bite size pieces

1 cup baby portabella mushrooms, sliced

1 lb asparagus, cut into 2-inch pieces

1/8 tsp dried dill

1/4 tsp dry ground mustard

1/4 tsp dried thyme

1/4 tsp dried tarragon

1/4 tsp dried oregano

Salt and pepper, to taste

2 tbsp water

1/2 cup shredded Colby jack cheese

1/2 cup croutons, crushed

Béarnaise sauce, optional

Directions:

Preheat oven to 375°.  In a large, oven safe sauté pan, heat olive oil over medium high heat; add onion and cook until translucent.  Add potatoes to pan, and cook until lightly browned on outside (about 5 minutes); add ham to pan and cook additional 5 minutes.  Add mushrooms, asparagus, dill, mustard, thyme, tarragon, oregano, salt and pepper.  Stir to coat mixture thoroughly; add water to pan and cover.  Cook covered for 10 minutes.  Remove lid and sprinkle cheese and crouton crumbs on top of mixture.  Transfer pan to over and cook for about 5 minutes, or until cheese is melted and potatoes are cooked through.  Top each serving with desired amount of béarnaise sauce if desired!  Serves 4.