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I’ve been obsessed with balsamic vinegar lately, adding it to all my meals and binge-eating bread and and balsamic vinegar dip. It’s pretty addictive stuff and adds such a wonderful, unique flavour to things.
Today’s recipe uses it to bring out the sweetness of seasonal asparagus and give a crisp golden coating to these new potatoes.
So flavourful, so moreish and so comforting. I think this would make the perfect side dish for an Easter lunch or dinner. Or just a simple, casual weeknight dinner in itself.
BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS
PREP TIME: 5 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 40 MINUTES SERVINGS: 4 CALORIES: 292 KCAL
A simple, delicious side dish featuring 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 large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
Read full recipes here >>http://wallflowerkitchen.com/balsamic-roasted-new-potatoes-asparagus/