Step 1

Place the potato dice in a large bowl; run cool water over them until they are free of starch. Drain and let dry on paper towels.

Step 2

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the potatoes and cook, stirring occasionally, for about 10 minutes, until they are golden brown on all sides and tender.

Step 3

Heat the remaining tablespoon of oil in a separate large skillet over medium heat. Add the mushrooms and cook, stirring often, for about 5 minutes, until they are deeply browned but not burned. (If the pan seems a little dry, add oil as needed.) Season with salt and pepper to taste.

Step 4

Add the asparagus, garlic and onion. Cook, stirring often, for about 5 minutes; the vegetables will still have some crunch. Add the cream, stirring to combine; cook for about 2 minutes, until it has reduced and thickened.

Step 5

Reduce the heat to low; fold in the cheese, basil, potatoes and lemon zest, stirring until the cheese is melted and the potatoes are warmed through. Taste and adjust seasoning as needed. Serve warm.