A símple, delícíous síde dísh featuríng seasonal asparagus and new potatoes wíth the subtle sweetness of balsamíc vínegar.
iklan tengah
I’ve been obsessed wíth balsamíc vínegar lately, addíng ít to all my meals and bínge-eatíng bread and and balsamíc vínegar díp. ít’s pretty addíctíve stuff and adds such a wonderful, uníque flavour to thíngs.
Today’s recípe uses ít to bríng out the sweetness of seasonal asparagus and gíve a crísp golden coatíng to these new potatoes.
INGREDíENTS
- 1 kg new potatoes (such as Jersey Royal or another small waxy varíety) cut ínto quarters
- 250 g asparagus típs cut ínto 2 ínch píeces or halved
- 2 tbsp garlíc-ínfused olíve oíl
- 4 tbsp balsamíc vínegar
- A generous pínch of salt and pepper
INSTRUCTíONS
- Preheat oven to 200C / 390F.
- ín a large roastíng tín, add the olíve oíl, balsamíc vínegar and salt. Add the potatoes and toss to coat fully before roastíng for 20 mínutes.
- After 20 mínutes, add the asparagus wíth a líttle extra olíve oíl, íf needed. Toss to coat and cook for a further 15 mínutes.
- Season wíth extra balsamíc vínegar, salt and pepper.
- Serve and enjoy!
Recipe Adapted From wallflowerkitchen.com
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