ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD

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Roasted asparagus & smashed new potato salad image

Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

200g asparagus
½ lemon , juiced and zested
500g new potatoes
2 tbsp olive oil
2 Little Gem lettuces , quartered
50g peas
100g soft goat's cheese
small bunch dill or parsley

Steps:

  • Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
  • Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
  • Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium

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