Time: 50 minutes
This tasty dish uses the best of spring's fresh ingredients - asparagus straight from the farm and tender new Jersey Royal potatoes - with a dash of balsamic vinegar to bring out the sweetness of the asparagus and give a delcious glaze to the potatoes.
1 kg Jersey Royal new potatoes (or another small waxy variety), cut into quarters
250 g asparagus tips, cut into 2 inch pieces or halved
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper
Preheat the oven to 200C / 400F / gas mark 6.
In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat them fully, before roasting for 20 minutes.
After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
Season with extra balsamic vinegar, salt and pepper.
Serve and enjoy!