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Roasted Asparagus & Smashed New Potato Salad Recipe

Roasted Asparagus & Smashed New Potato Salad Recipe

Photos of Roasted Asparagus & Smashed New Potato Salad Recipe

How To Make Roasted Asparagus & Smashed New Potato Salad

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1 bunch of asparagus, trimmed
  • 1 lb new potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tbsp chopped fresh parsley


  1. Preheat the oven to 400°F (200°C).

  2. Place the trimmed asparagus on a baking sheet and drizzle with 1 tbsp of olive oil. Season with garlic powder, salt, and black pepper. Toss until well coated.

  3. In a separate pot, boil the new potatoes until tender. Drain and let them cool slightly.

  4. Place the boiled potatoes on a baking sheet and gently smash them with a fork or the back of a spoon.

  5. Drizzle the smashed potatoes with the remaining olive oil and sprinkle with salt and black pepper.

  6. Roast both the asparagus and smashed potatoes in the preheated oven for 15-20 minutes, or until the asparagus is tender and the potatoes are crispy.

  7. In a small bowl, whisk together the lemon juice, Dijon mustard, and chopped fresh parsley.

  8. Transfer the roasted asparagus and smashed potatoes to a serving dish and drizzle with the dressing. Toss gently to combine.

  9. Serve the roasted asparagus & smashed new potato salad warm or at room temperature.


  • Calories : 170kcal
  • Total Fat : 7g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 390mg
  • Total Carbohydrates : 23g
  • Dietary Fiber : 4g
  • Sugar : 2g
  • Protein : 5g
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