balsamic roasted new potatoes with asparagus


I’ve been passionate about balsamic vinegar lately, including it to all my food and binge-consuming bread and and balsamic vinegar dip. It’s quite addictive stuff and adds the sort of remarkable, precise flavour to things.

today’s recipe uses it to bring out the sweetness of seasonal asparagus and provide a crisp golden coating to these new potatoes.
So flavourful, so moreish and so comforting. I assume this will make the ideal facet dish for an Easter lunch or dinner. Or only a easy, casual weeknight dinner in itself.

A simple, delicious side dish presenting seasonal asparagus and new potatoes with the diffused sweetness of balsamic vinegar.

INGREDIENTS


  • 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


INSTRUCTIONS


  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. ....
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