Balsamic Roasted New Potatoes with Asparagus

The British asparagus season officially starts on 23rd April and lasts for a blissful 8 weeks.  We're more than a little obsessed with the exquisite green spears here at Attachment Towers, and eat it most days for as long as we possibly can.  This year, M&S and Waitrose are already off the mark with British asparagus on the shelves, although the unseasonal Beast from the East and other bad weather we have had means the main crop will be delayed another two weeks at least.  Grab some when you can!  This lush combination of salty potatoes with subtly sweet asparagus is a treat, and very moreish.  Serve on its own with a grain or good bread, or as a side dish.


Balsamic Roasted New Potatoes with Asparagus 

Serves 4 as a side dish, 2 as a main

Ingredients

1kg new potatoes (Jersey Royal if possible or another small waxy variety), cut into quarters
250g asparagus tips, cut in half
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
Sea salt and black pepper

Method

1. Preheat the oven to 200C.

2. Place the potatoes in a large roasting tin, pour the olive oil and balsamic vinegar over and toss to coat the potatoes.  Season with sea salt.

3. Roast for 30 minutes, then add the asparagus.  Pour a little extra olive oil over if necessary.  Toss to coat and cook for a further 10 minutes.

4. Season with extra balsamic vinegar, season with salt and pepper and serve.

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 Recipe c/o Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.


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Comments

  1. Oh yum, this looks delicious! I love roast veggies, although I'm not really a big fan of asparagus!

    Hope you are having a lovely week so far. We have some cooler weather at last so it's starting to feel a little more like autumn :)

    Away From The Blue Blog

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