White Asparagus & Potato with Dijon, Lemon & Garlic

White Asparagus & Potato with Dijon, Lemon & Garlic

Ingredients

1 bunch White Asparagus
2 large Potatoes
1 Garlic Bulb
1/2 tsp Herbs de Provence
1/2 tbsp Olive Oil
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 tsp Agave Syrup
1/2 Lemon
1 tsp Sea Salt Flakes

Variations
This recipe works just as well with green asparagus; you just need to reduce the cooking time (see method).

Agave scan be replaced with any sweet syrup.

Method

1. Trim the ends of the white asparagus, then peel down the entire length to remove the woody outer layer. Scrub or peel the potatoes, then cut into rounds that are 1/2 cm thick.

2. Rub the asparagus & potatoes with olive oil & 1/2 tsp sea salt flakes. Arrange in a large roasting tray, allowing for space between so it doesn't steam & go soggy. Sprinkle over the herbs de province & the zest of 1/2 a lemon.

3. Pop the whole garlic bulb on the roasting tray too.

4. Roast in an oven at 200°C for ~30 minutes, turning halfway. It's done when the asparagus is tender & lightly browned, & the potatoes are starting to crisp.

5. Remove from oven. Being mindful of the hot steam, use a fork to pull apart the garlic bulb & squeeze out 3-4 softened cloves. Mash the cloves with the back of the fork.
(Save the rest of the roasted garlic bulb for other recipes - mix with mayo, add to a stew, spread on toast with butter...)

6. Prepare the dressing by whisking the mashed garlic with extra virgin olive oil, the juice of half a lemon, Dijon mustard, agave & salt.

7. Serve the whilst hot, drizzled with the dressing.

If using green asparagus...
No need to peel as its more tender than white; just trim the ends. It needs less cooking too; pop it in the tray with the potatoes when they have 10 minutes left to cook.

Optional extra...
Use a peeler to shave green asparagus over the top for colour & texture.

@greenhouse.plant.based.dining