Roasted white asparagus with spring vegetables

Based on 31 ratings

Test Kitchen Manager and Chef at Kitchen Stories

Difficulty

Easy 👌

Servings:-4+

1 kg	white asparagus
1	lime
20 g	hazelnuts
300 g	potatoes
5 bulbs	shallots
1	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

Cal
512

Protein
11 g

Fat
35 g

Carb
43 g

Step 1/4
- 1 lime
- 20 g hazelnuts
- 300 g potatoes
- 5 bulbs shallots
- 1 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
- 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
- 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
- 2 sprigs basil
Remove baking dish from the oven and serve with fresh basil. Enjoy!