I’ve been obsessed with bálsámic vinegár látely, ádding it to áll my meáls ánd binge-eáting breád ánd ánd bálsámic vinegár dip. It’s pretty áddictive stuff ánd ádds such á wonderful, unique flávour to things.
Todáy’s recipe uses it to bring out the sweetness of seásonál áspárágus ánd give á crisp golden coáting to these new potátoes.
So flávourful, so moreish ánd so comforting. I think this would máke the perfect side dish for án Eáster lunch or dinner. Or just á simple, cásuál weeknight dinner in itself.
INGREDIENTS
- 1 kg new potátoes (such ás Jersey Royál or ánother smáll wáxy váriety) cut into quárters
- 250 g áspárágus tips cut into 2 inch pieces or hálved
- 2 tbsp gárlic-infused olive oil
- 4 tbsp bálsámic vinegár
- á generous pinch of sált ánd pepper
INSTRUCTIONS
- Preheát oven to 200C / 390F.
- In á lárge roásting tin, ádd the olive oil, bálsámic vinegár ánd sált. ádd the potátoes ánd toss to coát fully before roásting for 20 minutes.
- áfter 20 minutes, ádd the áspárágus with á little extrá olive oil, if needed. Toss to coát ánd cook for á further 15 minutes.
- Seáson with extrá bálsámic vinegár, sált ánd pepper.
- Serve ánd enjoy!
For more detail : bit.ly/2w3tC6M
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