BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS
I've been fixated on balsamic vinegar recently, adding it to every one of my suppers and voraciously consuming food bread and balsamic vinegar plunge. It's addictive stuff and includes such a superb, interesting flavor to things.
The present formula utilizes it to draw out the pleasantness of occasional asparagus and give a fresh brilliant covering to these new potatoes.
So flavourful, so moreish thus ameliorating. I figure this would make the ideal side dish for an Easter lunch or supper. Or on the other hand only a basic, easygoing weeknight supper in itself.
· 1 kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters
· 250 g asparagus tips, cut into 2 inch pieces or halved
· 2 tbsp garlic-infused olive oil
· 4 tbsp balsamic vinegar
· A generous pinch of salt and pepper
1. Preheat oven to 200C / 390F.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!