Rosemary Potato with Asparagus
by XENIA
Servings: 1 person
Ingredients
- 2 large potatoes
Marinade
- 30 ml Olive oil
- 1 ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp ground black pepper
Asparagus
- ½ bunch thin green asparagus spears (around 125g)
- 1 tbsp lemon juice optional
"Toppings"
- 1 Avocado
- 1 spring onion
- 3 cherry tomatos
- 20 g (vegan) Feta
Instructions
- Preheat the oven to 180 degrees convection.
- Wash your potatoes properly. Now cut into the potato until about halfway. Now cut into both sides so that a wedge is formed as in the recipe picture. Remove this wedge. The asparagus will be placed in this gap later, so do not make the gap of the potato too small. Put the potatoes on a baking tray lined with baking paper.
- Mix 30ml olive oil with rosemary, salt and pepper as desired in a small bowl. Take a brush and coat the potatoes generously with HALF of the rosemary-oil mixture on all sides. Put them in the oven for 40-50 minutes.
- After 25-30 minutes you can start with the asparagus: Cut off the woody end of the asparagus and peel the lower third of the spears. Take the tray out of the oven and place the asparagus next to the potatoes. Coat them with the remaining rosemary-olive oil mixture and put them in the oven for the last 10-15 minutes.
- Meanwhile halve the avocado, remove the stone, scoop out the flesh and cut into strips. Drizzle some lemon juice over the avocado slice. Cut the cherry tomatoes and spring onion into thin rings.
- As soon as the potatoes and sparagus are finished, remove them from the oven and sprinkle the asparagus with some lemon juice (optional). Now
- Now place the asparagus in the gap of the potato and crumble some (vegan) feta on top. Place the avocado and tomatoes on top. Finally, top with spring onion rings.