We have polished off the last of the garden asparagus. I did freeze a couple of containers of blanched asparagus puree with lemon for seasoning. Since I’m always reading recipes I don’t remember where I saw that idea. We’ll see how we like it this winter tossed with pasta or perhaps as a soup seasoning.
My new favorite way to serve this tasty spring morsel is roasted. And what better way to enhance the dish than to toss it with roasted potatoes. Add a splash of balsamic vinegar and your dish is done. How easy it that?
Preheat oven to 425 degrees.
6 to 8 medium potatoes, scrubbed & peeled or not, cut into ¾” dice
2-3 T. Olive Oil
¾ to 1 tsp. seasoned salt
Toss potatoes, oil & salt, and place on greased oven proof pan and roast for 30 minutes or until crispy but not overdone. Remove from pan and place in serving bowl.
1 lb fresh asparagus cut into 1” pieces
2 T. Olive Oil
½ T. to 1 T. Tamari
Toss asparagus pieces, olive oil and tamari, and place on same greased pan that was used for potatoes. Roast for 15 minutes, remove from oven and add to the potatoes in the bowl.
Add 2 T., or to taste, of balsamic vinegar, mix in and serve at room temperature.
I roasted the ingredients separately for several reasons. One, they require different roasting times; two, I didn’t want the steam from the asparagus keeping the potatoes from getting crispy; three, I was able to season the two vegetables differently. Enjoy!