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Roasted white asparagus with spring vegetables

Based on 16 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This is a very aromatic asparagus roast, made with a Mediterranean twist.”

Difficulty

Easy 👌

Ingredients

Servings:-4+
1 kg white asparagus
lime
20 g hazelnuts
300 g potatoes
5 bulbs shallots
chili
50 g jarred pitted black olives
3 tbsp olive oil
1½ tsp salt
1 tsp hot paprika powder
½ tsp sugar
50 ml Port wine
100 g unsalted butter
100 ml water
200 g cherry tomatoes
2 sprigs basil
unsalted butter (for greasing)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls
  • baking dish

Nutrition per serving

Cal
512
Protein
11 g
Fat
35 g
Carb
43 g
  • Step 1/4

    Preheat the oven to 200°C/390°F. Cut the lime into wedges. Roughly chop the hazelnuts. Cube the potatoes. Peel and halve the shallots. Halve the chili. Drain olives and slice them in half. Trim asparagus ends, then peel.
    • lime
    • 20 g hazelnuts
    • 300 g potatoes
    • 5 bulbs shallots
    • chili
    • 50 g jarred pitted black olives
    • 1 kg white asparagus
    • cutting board
    • knife

    Preheat the oven to 200°C/390°F. Cut the lime into wedges. Roughly chop the hazelnuts. Cube the potatoes. Peel and halve the shallots. Halve the chili. Drain olives and slice them in half. Trim asparagus ends, then peel.

  • Step 2/4

    Mix potatoes and shallots in a bowl with some olive oil, paprika powder, and some salt. Transfer to a greased baking dish and let roast in the oven for approx. 15 min.
    • 1 tbsp olive oil
    • 1 tsp hot paprika powder
    • ½ tsp salt
    • bowl
    • baking dish

    Mix potatoes and shallots in a bowl with some olive oil, paprika powder, and some salt. Transfer to a greased baking dish and let roast in the oven for approx. 15 min.

  • Step 3/4

    Add the asparagus to a bowl with the remaining olive oil, remaining salt, and sugar, and mix to combine. Spread the asparagus spears on top of the potatoes, then add port wine, butter, and water to the baking dish. Return it to the oven and let roast for approx. 15 min. Then flip the asparagus and add the chili, hazelnuts, olives, lime wedges, and tomatoes to the baking dish, and let roast for another 10 min.
    • ½ tsp sugar
    • 50 ml Port wine
    • 100 g unsalted butter
    • 100 ml water
    • 200 g cherry tomatoes
    • bowl

    Add the asparagus to a bowl with the remaining olive oil, remaining salt, and sugar, and mix to combine. Spread the asparagus spears on top of the potatoes, then add port wine, butter, and water to the baking dish. Return it to the oven and let roast for approx. 15 min. Then flip the asparagus and add the chili, hazelnuts, olives, lime wedges, and tomatoes to the baking dish, and let roast for another 10 min.

  • Step 4/4

    Remove baking dish from the oven and serve with fresh basil. Enjoy!
    • 2 sprigs basil

    Remove baking dish from the oven and serve with fresh basil. Enjoy!