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Archive of BBC Food Recipes

Roasted asparagus, pepper and almond salad with herb-roasted new potatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the asparagus and pepper onto a baking sheet and drizzle with the oil.

  3. Transfer to the oven and roast for 10-12 minutes, until the asparagus and pepper are softened and beginning to char at the edges.

  4. For the dressing, place the toasted almonds into a bowl with the olive oil. Season, to taste, with salt and freshly ground black pepper and mix well to combine.

  5. For the roasted new potatoes, place the potatoes onto a baking sheet and top with the butter and oil. Transfer to the oven and roast for 10-12 minutes, or until tender and golden-brown.

  6. To serve, place the asparagus and red pepper onto a plate with the potatoes alongside. Sprinkle over the chives and spoon over the almond dressing.

Ingredients

  • 1 bunch asparagus
  • 1 red pepper, chopped
  • 1 tbsp olive oil

For the dressing

  • 50g/1¾oz almonds, toasted, chopped
  • 55ml/2fl oz olive oil
  • salt and freshly ground black pepper

For the roasted new potatoes

  • 200g/7oz new potatoes, par-boiled
  • 25g/1oz butter
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh chives

Shopping List

Roasted asparagus, pepper and almond salad with herb-roasted new potatoes

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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