Balsamic Roasted New Potatoes with Asparagus

Balsamic cooked New Potatoes with AsparagusI’ve been addicted to balsamy vinegar latterly, adding it to all or any my meals and binge-eating bread and and balsamy vinegar dip. It’s pretty habit-forming stuff and adds such an exquisite, distinctive flavour to things.

Today’s direction uses it to bring out the sweetness of seasonal asparagus and provides a crisp golden coating to those new potatoes. 

So flavoursome, therefore moreish and then comforting. i believe this could build the right entremots for associate degree Easter lunch or dinner. or simply an easy, casual dark dinner in itself.

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!

Recipe From : Wallflower Kitchen