Ahh Spring. I love this time of year when everything it sprouting in the gardens and we begin to enjoy asparagus, early strawberries and new potatoes. Back home there is a dish that takes full advantage of all of the early new vegetables called Hodge Podge.
It is a wonderful melange of fresh vegetables . . . peas, carrots, beans, potatoes, etc. briefly cooked and then tossed together in a mix of cream and salt pork. Oh, it is so good. Its a bit early for that yet . . .
But not too early to be enjoying new potatoes and fresh asparagus. The fresh asparagus season is very brief, so I try to enjoy it as much as I can this time of year when it is at its very best!
This is a very simple recipe composed of quartered new potatoes and fresh asparagus cut into 2 inch lengths . . .
Tossed together and roasted in the oven with some good olive oil and Balsamic vinegar. Don't use cheap Balsamic . . . you won't get the same delicious flavor. Trust me on this.
You don't want to use the very best quality either as it is so expensive, but you do want to use something somewhere in the middle between the two.
A really fine, pure Balsamic vinegar has a beautiful viscosity and is glossy and dark brown in colour, with a wonderful flavor and velvety texture. It should have a mellow tartness and not be overly acidic to the taste.
I would not hesitate to eat a good Balsamic alone by the spoonful. A good Balsamic in the mouth gives you hints of cherry, chocolate, fig, molasses and prune . . . and does not jar the tastebuds at all.
A cheap Balsamic is none of those things. You usually pay a lot more for it than a regular vinegar and in all truth you are wasting your money on something which just isn't worth it. It IS worth it however to pay a bit more and get something much closer to the real deal.
You can get some very delicious moderately priced Balsamics now that won't cost you the bank and that are perfectly suited to cooking with. I would never cook with a pure Balsamic, that would be a waste of a vinegar that is better suited to drizzling on berries . . .
Having said all that, you really need to try this recipe now, while the new potatoes and asparagus are at their very best. This is a simple dish, with anything but simple flavours.
Golden edges potatoes and crispy tender asparagus cuts . . . flavoured with olive oil, balsamic vinegar and bit of garlic . . . and some salt and pepper of course. I can't think of anything these wouldn't go with!
Balsamic Roasted New Potatoes & Asparagus
Yield: 2Author: Marie RaynerQuick, easy and very delicious. A beautiful sidedish highlighting some of the best flavours of Spring!
Ingredients:
- 1/2 KG of new potatoes (1.1 pounds)
- 250g fresh asparagus (1/2 pound)
- 1 TBS olive oil
- 1/4 tsp garlic powder
- 2 TBS good quality Balsamic vinegar
- salt and black pepper to taste
Instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with sides with some aluminum foil.
- Wash and trim the asparagus. Cut into 1 inch lengths. Set aside.
- Wash your potatoes and cut them into quarters. Dry. Put them into a bowl, together with the olive oil, garlic powder, Balsamic vinegar and some salt and pepper. Toss to coat them well. Pour out onto the baking tray.
- Roast in the preheated oven for 20 minutes. Remove from the oven and add the aspargus. Add a bit more oil if necessary, give everthing a good stir together and return the baking tray to the oven.
- Roast for a further 20 minutes.
- Serve hot with an extra drizzle of Balsamic vinegar if desired.
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I drizzled mine with a little bit more balsamic on the plate. Oh boy but these are some good. If you really want something special, you could try a sprinkle of good Parmesan cheese. Wowza wowza!
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