It’s been a while since I posted a savoury recipe and I feel like it’s way overdue. This super easy, quick and delicious roasted potato, asparagus and dill salad will do the trick!
I was standing in the kitchen a couple of weeks ago thinking what to make for lunch. I’m a pretty resourceful person, so I usually look at what I have and what needs to be used up. I also needed a recipe to share with you, and I was drawing blanks that week as to what to create.
As I was pulling out the asparagus, potatoes and mushrooms, I thought that this would be another quick throw together kind of meal and who would want a recipe for that!? I then realised that they tend to be the best kind. Share with people what you eat on a daily basis and what is quick and easy.
I sometimes forget that it’s pretty simple to share and create recipes that may be a last minute idea but taste amazing. Who needs fancy-pants recipes that take 3-4 different tests and trials, hours in the kitchen and 20 different ingredients? Not me, thank you.
I personally create meals from memory or just by putting things together rather than follow a recipe. Sometimes when I want to try a particular dish that I’m not familiar with, I will follow a recipe, but most times I tweak things to make it my own (unless I know it will fall apart if I don’t stick to the exact instructions).
I generally add peas to this recipe if I have them in the freezer (½ cup in the pan at the end when adding mushrooms) but I didn’t have them on the day I shot this one. You can also experiment with adding some roasted pumpkin (bake them with the potatoes) or even tossing beans through it for some extra protein. Have fun with it and let me know what you think!
- 4-6 (approx 800 gr) of mixed potatoes and sweet potatoes
- ¼ cup olive oil
- 1 bunch asparagus, wash, break off ends that are hard and cut into 4-5cm pieces
- 2 tbsp rice bran oil
- 6 mushrooms (approx 120 gr), sliced
- Handful of fresh dill, finely chopped
- 2 garlic cloves, finely chopped
- Preheat oven to 200C (390F), peel and cut potatoes. Make sure you cut the sweet potatoes a little thicker than normal potatoes because they take less time to bake. Place them in baking dish, add olive oil and salt to taste. Toss potatoes making sure you are covering them in oil and put in the oven to bake for 30 minutes. Check back in 15 minutes and move them around with a spoon so they bake evenly.
- In a frying pan, add the asparagus and fry for a couple of minutes while tossing. Add the rice brand oil and mushrooms.
- Fry on medium heat for 7-10 minutes until the asparagus and mushrooms start to brown a little.
- A couple of minutes before you turn off the pan, add the dill, garlic and salt to taste.
- Test the potatoes with a fork or knife. I know they are done when a fork goes through comfortably but doesn't make it fall apart. Once they are baked, remove from oven and toss with the rest of the vegetables.
- Serve warm or cold.