Prepare to embark on a mouthwatering journey that will revolutionize your vegetable game! This Potato Roast Asparagus Salad is not just another side dish – it's a crispy, flavor-packed sensation that will have your taste buds dancing and your dinner guests begging for the recipe. With golden, perfectly roasted potatoes and tender, slightly charred asparagus, this dish combines simplicity and gourmet elegance in one irresistible plate.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help the potatoes and asparagus roast nicely, achieving a crispy texture.
- Wash and peel the medium potatoes. Dice them into uniform cubes, about 1-inch in size, to ensure even cooking.
- In a large mixing bowl, combine the diced potatoes with 1 tablespoon of olive oil. Season with salt and pepper to taste. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to allow for proper roasting.
- Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes, or until they are golden brown and fork-tender. Stir the potatoes halfway through the cooking time for even roasting.
- While the potatoes are roasting, prepare the asparagus. Rinse the asparagus under cold water and trim the woody ends off. You can do this by bending the asparagus until it naturally snaps or cutting about 1-2 inches from the bottom.
- In a separate bowl, toss the trimmed asparagus with the remaining tablespoon of olive oil, and season with salt and pepper.
- After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the seasoned asparagus to the sheet, spreading it out evenly among the potatoes.
- Return the baking sheet to the oven and roast for an additional 10 minutes, or until the asparagus is tender and slightly charred.
- Once the vegetables are roasted, remove them from the oven and let them cool for a few minutes.
- Transfer the roasted potatoes and asparagus to a serving bowl. Toss gently to combine.
- Garnish the salad with fresh herbs of your choice, such as parsley, basil, or chives, for added flavor and a pop of color.
- Serve the Potato Roast Asparagus Salad warm or at room temperature, and enjoy your delicious and healthy dish!
Tips
- Use a high-quality olive oil for the best flavor and ensure even coating of your vegetables.
- Don't overcrowd the baking sheet – this is crucial for achieving that crispy, golden-brown exterior.
- Cut potatoes into uniform sizes to guarantee even cooking and consistent texture.
- For extra flavor, consider adding garlic powder or smoked paprika to your seasoning mix.
- Fresh herbs are key – they add a burst of color and freshness to the final dish.
- Let the vegetables cool slightly before serving to allow flavors to meld together.
- For a gourmet touch, drizzle with a little extra virgin olive oil or balsamic glaze just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
