Roasted white asparagus with spring vegetables

Roasted white asparagus with spring vegetables

Based on 30 ratings
Christian Ruß

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

Servings2
½ kg
white asparagus
½
lime
10 g
hazelnuts
150 g
potatoes
bulbs
shallots
½
chili
25 g
jarred pitted black olives
tbsp
olive oil
¾ tsp
salt
½ tsp
hot paprika powder
¼ tsp
sugar
25 ml
Port wine
50 g
unsalted butter
50 ml
water
100 g
cherry tomatoes
1 sprigs
basil
unsalted butter (for greasing)
MetricImperial

Utensils

cutting board, knife, 2 bowls, baking dish

Nutrition per serving

Cal512
Protein11 g
Fat35 g
Carb43 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.
    • ½ lime
    • 10 g hazelnuts
    • 150 g potatoes
    • bulbs shallots
    • ½ chili
    • 25 g jarred pitted black olives
    • ½ 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.
    • ½ tbsp olive oil
    • ½ tsp hot paprika powder
    • ¼ 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.
    • ¼ tsp sugar
    • 25 ml Port wine
    • 50 g unsalted butter
    • 50 ml water
    • 100 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!
    • 1 sprigs basil

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

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