I’ve been obsessed on balsamic vinegar currently, including it to all my food and binge-eating bread and and balsamic vinegar dip. It’s quite addictive stuff and provides the sort of first rate, precise flavour to matters.
Today’s recipe makes use of it to bring out the beauty of seasonal asparagus and deliver a crisp golden coating to those new potatoes. So flavourful, so moreish and so comforting. I suppose this will make the perfect facet dish for an Easter lunch or dinner. Or just a easy, informal weeknight dinner in itself.
A simple, delicious aspect dish proposing seasonal asparagus and new potatoes with the subtle 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
- Preheat oven to 200C / 390F.
- In a massive roasting tin, add the olive oil, balsamic vinegar and salt. upload the potatoes and toss to coat fully earlier than roasting for 20 minutes.
- After 20 minutes, upload the asparagus with a bit extra olive oil, if wished. Toss to coat and cook dinner for a further 15 minutes.
- Season with extra balsamic vinegar, salt and pepper.
- Serve and experience!
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