Recipe

Roasted asparagus and smashed potatoes

Aug 31, 1975 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

Roasted asparagus and smashed potatoes
  • 700 gram baby new potatoes
  • 1/4 cup (60ml) macadamia oil
  • 340 gram green asparagus, trimmed
  • 340 gram white asparagus, trimmed
  • 3/4 cup (100g) macadamias, chopped coarsely
  • 100 gram shaved parmesan

Method

Roasted asparagus and smashed potatoes
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Boil, steam or microwave potatoes until just tender; drain. Press warm potatoes lightly inside a tea towel with the palm of your hand. Place potatoes in a large shallow baking paper-lined baking dish; season. Drizzle half the oil over potatoes.
  • 3
    Roast potatoes 20 minutes.
  • 4
    Place asparagus on potatoes; drizzle with remaining oil, sprinkle with nuts. Roast in oven for further 5 minutes or until the edges of the potatoes are crisp and golden and asparagus is tender.
  • 5
    Serve asparagus and potatoes sprinkled with cheese.

Notes

If white asparagus is unavailable, use all green asparagus or thin baby carrots instead.

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