Ingredients
1kg new potatoes
2 tablespoons olive oil
1 bunch of asparagus, tough stalks trimmed
Dressing
⅓ cup fresh parsley leaves, chopped
¼ cup chives, chopped
¼ cup fresh dill, chopped
1 ripe Reed avocado
2 tablespoon lemon juice
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
2 teaspoons honey
1 clove garlic, chopped
Sea salt
Cracked pepper
Heat the oven to 200ºC regular bake and line an oven tray with baking paper.
Slice the potatoes in half and put in a large pot of salted water and bring to the boil. Cook for 15 minutes or until tender when pricked with a fork, then drain.
Place the potatoes on the lined tray and drizzle with olive oil. Season with salt and pepper and roast for 25-30 minutes or until golden brown.
Remove from the oven and set aside.
While the potatoes are roasting, make the dressing. Place half the herbs and all the remaining ingredients in a food processor and blitz until smooth. If it’s a little dry, add an extra squeeze of lemon juice or 1 tablespoon of water to loosen the dressing.
Bring a small pot of salted water to the boil. Cut the asparagus into quarters and add to the boiling water, cook for 2-3 minutes or until tender. Drain and run under cold water.
In a large bowl, toss together roast potatoes, asparagus, dressing and remaining herbs.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
