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Roasted asparagus & smashed new potato salad

Roasted asparagus & smashed new potato salad served on a plate

Roasted asparagus & smashed new potato salad

Name: Roasted asparagus & smashed new potato salad
Prep time: 15 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 200g asparagus; ½ lemon juiced and zested; 500g new potatoes; 2 tbsp olive oil; 2 Little Gem lettuces quartered; 50g peas; 100g soft goat’s cheese; small bunch dill or parsley

Good Food team

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Serves 3

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 4.2 out of 5.10 ratingsRate

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Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g asparagus
½ lemon

juiced and zested
500g new potatoes
2 tbsp olive oil
2 Little Gem lettuces

quartered
50g peas
100g soft goat’s cheese
small bunch dill

or parsley

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Nutrition: Per serving

kcal335
fat17g
saturates7g
carbs28g
sugars4g
fibre7g
protein15g
salt0.5g

Method

step 1

Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
step 2

Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
step 3

Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat’s cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.

Recipe from Good Food magazine, April 2018

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A star rating of 4.2 out of 5.10 ratings

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