Fresh asparagus and fingerling potato roast
Springtime favourites like bright green asparagus and bite-sized fingerling potatoes are staples of an Easter dinner table.
SERVES
4
Ingredients
- 1 pound fingerling potatoes, scrubbed, whole
- Salt and freshly cracked black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon grated lemon zest (5 millilitres)
- 1 pound fresh asparagus, trimmed, cut into thirds
- 1 tablespoon chopped fresh chives (15 millilitres)
- Chopped fresh parsley
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Toss potatoes in olive oil and season with salt and pepper and grated lemon zest. Arrange, not overlapping, on a shallow baking sheet and bake until golden, about 30-35 minutes.
- Add the asparagus and toss to coat. Return to oven until potatoes and crispy and asparagus is cooked, about eight-10 minutes more. Remove and sprinkle with chives and parsley.
- Serve family style on a large platter or board with chicken drizzled with Romesco sauce.
