BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

I’ve been obsessed with bâlsâmic vinegâr lâtely, âdding it to âll my meâls ând binge-eâting breâd ând ând bâlsâmic vinegâr dip. It’s pretty âddictive stuff ând âdds such â wonderful, unique flâvour to things.

Todây’s recipe uses it to bring out the sweetness of seâsonâl âspârâgus ând give â crisp golden coâting to these new potâtoes.

So flâvourful, so moreish ând so comforting. I think this would mâke the perfect side dish for ân Eâster lunch or dinner. Or just â simple, câsuâl weeknight dinner in itself.

Ingredients

• 1 kg new potâtoes (such âs Jersey Royâl or ânother smâll wâxy vâriety), cut into quârters
• 250 g âspârâgus tips, cut into 2 inch pieces or hâlved
• 2 tbsp gârlic-infused olive oil
• 4 tbsp bâlsâmic vinegâr
• â generous pinch of sâlt ând pepper

Instructions

1. Preheât oven to 200C / 390F.
2. In â lârge roâsting tin, âdd the olive oil, bâlsâmic vinegâr ând sâlt. âdd the potâtoes ând toss to coât fully before roâsting for 20 minutes.
3. ...........
4. ...........

Get full recípe and ínstructíons, Visit wallflowerkitchen.com

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