The lovely summer veg is here….asparagus and jersey royals are not around for long. The sweetness nuttiness of the potatoes and the bright and delicate flavour of the asparagus makes it nice to keep things simple.
Asparagus starts to age from the moment it is picked. Keep it fresh for longer by keeping it in the fridge in a glass of water upright. Before using slice off the woody stems.
This is an excellent quick breakfast or lunch and makes a nice light dinner.
Serves 4 for breakfast / 2 for dinner
Time – 40 minutes
500g / Jersey Royals / other new potatoes
1 large bunch of Asparagus
1 red onion
2 sweet red peppadew peppers
100 ml olive oil
1 tsp smoked paprika
1 heaped tbsp rosemary or thyme
3 tsp salt
2 tsp black pepper
Juice of 1/2 lemon
Chorizo lightly fried and added to the potatoes in the oven with the oil
Black beans cooked with a chipotle chilli, oregano and cumin
Panfried tofu or halloumi cheese
Eggs – soft boiled or poached and served on top of the hash
A pesto sauce of mint, basil, parsley
Set oven to 200°C fan
Lightly cook the potatoes in boiling and salted water for approximately 20 minutes until tender.
Meanwhile roughly chop the onion to a medium dice and fry gently in 5 tbsp of olive oil for 5 minutes until softened, add the paprika thinly slice the peppers and add for 5 more minutes of cooking.
Drain the potatoes and use a fork to very lightly squash the potatoes so that they are still whole but a little broken up. Sprinkle with 2 tsp of salt, increase the heat on the pan to medium and toss the potatoes with the onions and peppers. If it is a little dry, add 1-2 tbsp more of olive oil.
Tip into a roasting tray and roast for ten to fifteen minutes until the potatoes start to look golden. Remove from the oven.
Toss the asparagus with salt and 1 tbsp olive oil and scatter across the potatoes. Roast for ten more minutes.
Serve in shallow bowls with an extra sprinkle of salt and pepper and any of the above additions; a poached egg with a runny yoke on top of the asparagus is particularly good