Asperges Vertes et Pommes de Terre Rôties au Vinaigre Balsamique
A delightful spring dish featuring tender green asparagus and crispy baby potatoes, drizzled with rich balsamic vinegar.
Ingredients
Main Ingredients
- 1 bunch fresh green asparagus Adds color and delicate flavor.
- 300 to 500 grams new potatoes Known for their creamy texture and natural sweetness.
- 3 tablespoons balsamic vinegar Brings a tangy depth to the dish.
- to taste tablespoons olive oil Used for roasting the potatoes and asparagus.
Instructions
Preparation
- Preheat the oven to 200°C (about 400°F).
- Wash the new potatoes thoroughly and cut them into halves or quarters depending on their size. Place them in a baking dish.
- Drizzle the potatoes with olive oil and sprinkle with salt. Toss to coat.
Roasting Potatoes
- Roast the potatoes in the preheated oven for 20 minutes.
- Trim the asparagus by snapping off the woody ends and add it to the baking dish after the potatoes have roasted for 20 minutes.
- Drizzle the asparagus with more olive oil and pour in the balsamic vinegar. Optionally, add lemon zest.
Final Roasting
- Return to the oven and roast for an additional 15 minutes until the asparagus is tender but still vibrant and the potatoes are crisp and golden.
- Serve hot and enjoy!
Notes
For deeper flavor, consider marinating the asparagus in balsamic vinegar before roasting. An aged balsamic vinegar can add sweetness. Feel free to experiment with herbs like garlic powder or fresh thyme.