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.
Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 400°F (200°C).
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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.
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In a separate pot, boil the new potatoes until tender. Drain and let them cool slightly.
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Place the boiled potatoes on a baking sheet and gently smash them with a fork or the back of a spoon.
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Drizzle the smashed potatoes with the remaining olive oil and sprinkle with salt and black pepper.
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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.
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In a small bowl, whisk together the lemon juice, Dijon mustard, and chopped fresh parsley.
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Transfer the roasted asparagus and smashed potatoes to a serving dish and drizzle with the dressing. Toss gently to combine.
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Serve the roasted asparagus & smashed new potato salad warm or at room temperature.
Nutrition
- 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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