Sometimes the simplest of spring dishes are the most delicious, as this recipe for roast new potatoes with garlic and asparagus from YOU’s resident food expert Annie Bell proves. Serve alongside spiced rosemary roast lamb or, for a veggie option, no-meat-moussaka for a seasonal spread that will have everyone coming back for seconds.
900g baby new potatoes
500g asparagus spears
1-2 heads of garlic
3 tbsp olive oil
1. Scrub the baby new potatoes, trim and cut the asparagus spears into 10cm lengths and break the heads of garlic into cloves. Arrange potatoes and unpeeled garlic cloves in a large roasting dish. Drizzle over 2 tbsp olive oil, season and toss to coat.
2. Roast in the oven on a high shelf at 180C/160Cfan/gas 4 for 45 minutes. Scatter over the asparagus, drizzle over another tablespoon of oil, season and mix this into the potatoes, and roast for another 45 minutes. (If roasting with the spiced rosemary roast lamb, put the potatoes in about 25 minutes after the joint, roasting for 90 minutes total; this allows time for resting and carving of the joint.) Squeeze the roasted garlic from its casing as you eat.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.