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Roasted red potatoes, garlic and asparagus with lemon vinaigrette
I can give you five reasons why you should make this: 
Your house will smell like company’s coming for dinner 
At this time of year asparagus is fresh, abundant and affordable
It’s easy
It’s gorgeous
It’s delicious
I returned from the market with a little bag of small, red potatoes and a bundle of fresh asparagus. My original intention wasn’t to create a side dish using both, but then I thought, why not? I considered steaming the vegetables and then tossing them with a lemony vinaigrette, but I figured that if I roasted them I could throw in some garlic cloves, which I knew would get sweet and add another layer of flavor. This turned out better than I could have imagined. 
Ingredients
1 1/2 pounds small, red potatoes, rinsed, halved and patted dry with paper towel
3 garlic cloves, peeled. (Cut them in half or thirds if cloves are very big)
3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
For the Vinaigrette:
1 1/2 teaspoons Dijon mustard
3 tablespoons lemon juice
1 small shallot, minced
1/3 cup olive oil
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
In a large bowl toss the potatoes, garlic and asparagus in the olive oil and liberally season with salt and pepper. Remove potatoes from bowl and place on foil-lined sheet pan, cut-side down. Add garlic to sheet pan. Bake for 15-18 minutes or until potatoes are almost tender but still firm in the center. Add asparagus to pan and continue baking until asparagus is crispy tender, about 7 more minutes. 
Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
To assemble, transfer roasted vegetables to a bowl. Add parsley. Pour 3 tablespoons of vinaigrette over all, stirring gently to cover. (You will have extra dressing.) Serve warm.

Roasted red potatoes, garlic and asparagus with lemon vinaigrette

I can give you five reasons why you should make this: 

  1. Your house will smell like company’s coming for dinner 
  2. At this time of year asparagus is fresh, abundant and affordable
  3. It’s easy
  4. It’s gorgeous
  5. It’s delicious

I returned from the market with a little bag of small, red potatoes and a bundle of fresh asparagus. My original intention wasn’t to create a side dish using both, but then I thought, why not? I considered steaming the vegetables and then tossing them with a lemony vinaigrette, but I figured that if I roasted them I could throw in some garlic cloves, which I knew would get sweet and add another layer of flavor. This turned out better than I could have imagined. 

Ingredients

  • 1 1/2 pounds small, red potatoes, rinsed, halved and patted dry with paper towel
  • 3 garlic cloves, peeled. (Cut them in half or thirds if cloves are very big)
  • 3/4 pound fresh asparagus, woody stems removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup fresh parsley, chopped

For the Vinaigrette:

  • 1 1/2 teaspoons Dijon mustard
  • 3 tablespoons lemon juice
  • 1 small shallot, minced
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees F.

In a large bowl toss the potatoes, garlic and asparagus in the olive oil and liberally season with salt and pepper. Remove potatoes from bowl and place on foil-lined sheet pan, cut-side down. Add garlic to sheet pan. Bake for 15-18 minutes or until potatoes are almost tender but still firm in the center. Add asparagus to pan and continue baking until asparagus is crispy tender, about 7 more minutes. 

Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

To assemble, transfer roasted vegetables to a bowl. Add parsley. Pour 3 tablespoons of vinaigrette over all, stirring gently to cover. (You will have extra dressing.) Serve warm.

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Notes

  1. jennandjamm reblogged this from tango-mango
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  10. tidbitsandthyme reblogged this from tango-mango
  11. thevegangypsy reblogged this from allisonjai and added:
    I was looking for a way to use up the red potatoes in my pantry, perfect!
  12. fit-and-healthy29 reblogged this from sustainablegal
  13. hats-off reblogged this from tango-mango
  14. sustainablegal reblogged this from allisonjai and added:
    Oh my.
  15. allisonjai reblogged this from tango-mango and added:
    Want to make this!
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