Balsamic Roasted New Potatoes with Asparagus

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I've been obsessed with balsamic vinegar lately, adding it to all menus and binge eating bread and balsamic vinegar and dip. This is quite addictive and adds such a wonderful, unique things.

The recipe today using it to bring out the sweetness of seasonal asparagus and crispy layer of gold for potatoes. 

So food, so moreish and so comfortable. I think this would make a perfect side dish for Easter lunch or dinner. Or just a simple, casual dinner weekdays myself.

BALSAMIC ROASTED NEW POTATOES with ASPARAGUS PREP TIME: 5 minutes COOKING time: 35 minutes TOTAL time: 40 MINUTES serves: 4 calories: 292 KCAL

Simple, delicious side dishes featuring seasonal asparagus and new potatoes with a delicate sweetness of balsamic vinegar.

MATERIALS

• cut 1 kg new potatoes (such as Jersey Royal small candles or a variety of others) into four
• 250 g of asparagus tips cut into pieces 2 inches or halved
• 2 tbsp garlic-infused olive oil
• 4 tbsp vinegar
• Generous pinch of salt and pepper

INSTRUCTIONS

1. Preheat the oven to 200 c/390F.
2. In a large roasting tin, add the olive oil, vinegar and salt. Add the potatoes and toss to coat completely before roasting for 20 minutes.
3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for 15 minutes.
4. Extra vinegar, season with salt and pepper.
5. Serve and enjoy!

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