Fresh asparagus and fingerling potato roast

By Christine Cushing
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Fresh asparagus and fingerling potato roast

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



  • 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


  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.


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