Fresh asparagus and fingerling potato roast

By Christine Cushing
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
Fresh asparagus and fingerling potato roast

Springtime favourites like bright green asparagus and bite-sized fingerling potatoes are staples of an Easter dinner table.

SERVES
4
TOTAL TIME

Ingredients

  • 1 pound fingerling potatoes, scrubbed, whole
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon grated lemon zest (5 millilitres)
  • 1 pound fresh asparagus, trimmed, cut into thirds
  • 1 tablespoon chopped fresh chives (15 millilitres)
  • Chopped fresh parsley

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Toss potatoes in olive oil and season with salt and pepper  and grated lemon zest. Arrange, not overlapping, on a shallow baking sheet and bake until golden, about 30-35 minutes. 
  3. Add the asparagus and toss to coat. Return to oven until potatoes and crispy and asparagus is cooked, about eight-10 minutes more. Remove and sprinkle with chives and parsley.
  4. Serve family style on a large platter or board with chicken drizzled with Romesco sauce.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Christine Cushing

Bell Media Lifestyle Specialty Terms of Use Privacy Policy