Balsamic Roasted New Potatoes with Asparagus Recipe

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.

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


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 


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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