Roasted asparagus & smashed new potato salad served on a plate

Roasted asparagus & smashed new potato salad

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(7 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins


Serves 3

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal335
  • fat17g
  • saturates7g
  • carbs28g
  • sugars4g
  • fibre7g
  • protein15g
  • salt0.5g
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  • 200g asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • ½ lemon, juiced and zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 500g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 Little Gem lettuces, quartered
  • 50g peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g soft goat’s cheese
  • small bunch dill or parsley


  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.


  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
3rd May, 2018
This was lovely although I roasted the new potatoes separately, cooked the asparagus in boiling water for a few minutes, fried up all the ingredients together gently for a few minutes until the cheese started to melt and then served with the roasted new potatoes. I don't think the potatoes would crisp well under the grill.
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