Roasted white asparagus with spring vegetables

Step 1/4

• ½ lime
• 10 g hazelnuts
• 150 g potatoes
• 2½ bulbs shallots
• ½ chili
• 25 g jarred pitted black olives
• ½ kg white asparagus

• cutting board
• knife

Preheat the oven to 200°C/390°F. Cut the lime into wedges. Roughly chop the hazelnuts. Cube the potatoes. Peel and halve the shallots. Halve the chili. Drain olives and slice them in half. Trim asparagus ends, then peel.

Step 2/4

• ½ tbsp olive oil
• ½ tsp hot paprika powder
• ¼ tsp salt

• bowl
• baking dish

Mix potatoes and shallots in a bowl with some olive oil, paprika powder, and some salt. Transfer to a greased baking dish and let roast in the oven for approx. 15 min.

Step 3/4

• ¼ tsp sugar
• 25 ml Port wine
• 50 g unsalted butter
• 50 ml water
• 100 g cherry tomatoes

• bowl

Add the asparagus to a bowl with the remaining olive oil, remaining salt, and sugar, and mix to combine. Spread the asparagus spears on top of the potatoes, then add port wine, butter, and water to the baking dish. Return it to the oven and let roast for approx. 15 min. Then flip the asparagus and add the chili, hazelnuts, olives, lime wedges, and tomatoes to the baking dish, and let roast for another 10 min.

Step 4/4

• 1 sprigs basil

Remove baking dish from the oven and serve with fresh basil. Enjoy!

Enjoy your meal!