Name: Potatoes and asparagus with spanish flavours
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 750 gram small, scrubbed new potatoes (i like fudgey varieties such as perlas, or small pink-skinned potatoes); 6 small fresh bayleaves; 3 1/2 sprigs of thyme; 1 1/2 tablespoon olive oil; 2 red capsicums; 500 gram asparagus; 3 tablespoon extra virgin olive oil; 2 tablespoon mayonnaise (i used best foods); 1 tablespoon sherry vinegar; 1/2 teaspoon salt; smoked paprika, for sprinkling

Potatoes and asparagus with spanish flavours

Julie Biuso adds a dash of pizazz to vegetable sides, ensuring your summer dining table is alive with colourful, fresh and healthy flavours. Imaginative vegetable sides can turn a meal into a fabulous feast. We’re not talking plain boiled carrots – we’re talking flavour, colour and attitude. Bring in ginger, spices and chilli for a little zing; nuts for the crunch factor; edible flower petals for colour; then yellow and red capsicum to contrast with the green vegetables.

Ingredients

750 gram small, scrubbed new potatoes (i like fudgey varieties such as perlas, or small pink-skinned potatoes)

6 small fresh bayleaves

3 1/2 sprigs of thyme

1 1/2 tablespoon olive oil

2 red capsicums

500 gram asparagus

3 tablespoon extra virgin olive oil

2 tablespoon mayonnaise (i used best foods)

1 tablespoon sherry vinegar

1/2 teaspoon salt

smoked paprika, for sprinkling

Method

1.Preheat oven to 190°C fanbake. If potatoes are bigger than a large walnut in the shell, cut in half. Line a shallow ovenproof dish with baking paper. Put in potatoes, bayleaves and thyme. Season with salt and pepper and drizzle with olive oil. Bake potatoes for about 50 minutes, turning them several times.

2.Chargrill capsicums in a gas flame, over a gas barbecue grill or under a hot oven grill, until blackened. Transfer to a plate, cover with paper towels and, when cool, peel away blackened skin. Cut capsicums in half, remove cores and seeds (reserve any juices), then cut into strips.

3.Trim asparagus, wash well then plunge into a wide saucepan of gently boiling, salted water and cook for 3-5 minutes; the timing depends on the thickness of the asparagus and how well you like them cooked. Drain and refresh with cold water until they feel cool. Drain then dry off on paper towels.

4.Whisk together 2 tablespoons extra virgin olive oil, mayonnaise, sherry vinegar and the salt. Whisk in any capsicum juices.

5.When potatoes are ready, re-warm capsicum and asparagus in a large frying pan in 1 tablespoon extra virgin olive oil, seasoning with salt and pepper, just until they are hot.

6.Dish out potatoes and drizzle with a little dressing. Top with asparagus and capsicum strips and drizzle with more dressing. Sieve paprika over the top and serve.

Check label of mayonnaise if eating gluten-free.
Note

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