John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- 1 ½ kg potatoes, new, small or new potatoes
- butter
- olive oil
- Balsamic vinegar
- 2 tbsp sugar
- Rosemary, fresh, chopped
- Pepper, from the mill
- Salt
- Paprika powder, hot
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Wash the asparagus, trim off the bottom end, and cut into 5 cm long pieces. Wash the potatoes thoroughly; do not peel them, and pat them dry. Halve the potatoes lengthwise, place them in a bowl, and add enough olive oil to coat all the potatoes. Season with salt, pepper, paprika, and rosemary. Place the potatoes on a baking sheet lined with baking paper and bake cut-side up in the center of the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. Depending on the thickness of the potatoes, taste after 25 minutes. Add olive oil and butter to the hot pan and add the sliced asparagus. Sprinkle with about 2 tablespoons of sugar and let it caramelize. Lightly salt the asparagus and toss it frequently to ensure all the pieces take on a little color. Finally, coat with a little vinegar—preferably from a spray bottle. This adds the necessary acidity and a very tangy flavor. The asparagus should still have a slight bite; taste it occasionally. The asparagus and rosemary potatoes go well with pan-fried dishes such as rump steak or juicy roasted chicken or turkey breast.
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