BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

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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.

The present formula utilizes it to draw out the pleasantness of occasional asparagus and give a fresh brilliant covering to these new potatoes.So flavourful thus consoling. I figure this would make the ideal side dish for an Easter lunch or supper. Or then again a straightforward, easygoing weeknight supper in itself.

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

  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. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!
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