NEW POTATOES WITH ASPARAGUS

Today's instruction uses it to take out the sugariness of seasonal asparagus and release a crunchy golden finish to these new potatoes. 

So tasteful, so moreish and so satisfying. I judge this would tidy the perfect cut provide for an Easterly luncheon or dinner. Or upright a bladelike, light weeknight party in itself.

INGREDIENTS

• 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
• 4 tbsp balsamic vinegar
• 2 tbsp garlic-infused olive oil
• A generous pinch of salt and pepper
• 250 g asparagus tips cut into 2-inch pieces or halved

INSTRUCTIONS

1. Preheat oven to 200C / 390F.
2. In a bulky roasting tin, add the olive oil, oleoresin acetum, and briny. Add the potatoes and fling to hair full before roasting for 20 proceedings.
3. After 20 transactions, add the asparagus with a younger spare olive oil, if requisite. Throw to cover and ready for a promote 15 minutes.
4. Weaken with artifact balsamic acetum, taste and shrub.
5. Supply and enjoy!

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