Asparagus drizzled with browned butter, delicious all on its own, but this recipe, with the addition of crispy, roasted potatoes, almonds and smoked paprika takes them to a whole new level. Serve this delicious vegetable dish with a nice dry vermentino. Follow it with a Cauliflower, Cheese & Parsley Omelette.
2 lb (900 g) Yukon gold potatoes
4 Tbsp (60 ml) olive oil
1 tsp (5 ml) smoked paprika
Salt, to taste
1 lb (450 g) asparagus, tough ends snapped off
Drizzle of olive oil
Pinch of salt
2 Tbsp (30 ml) butter
1/2 cup (120 ml) slivered almonds
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) lemon juice
Big pinch of sugar (optional)
Salt to taste
Preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper. Scrub the potatoes but don’t peel them. Slice them thinly (I used my mandoline).
Stir together the 4 Tbsp (60 ml) olive oil, paprika and salt in a large bowl. Add the potatoes and toss until they are coated. Spread the potatoes onto the prepared baking sheet. Pop in the oven and bake until they are tender and browned, about 25 to 30 minutes.
Cut the asparagus into 2 in (5 cm) pieces. Place them onto a small baking sheet, drizzle with olive oil and season with salt. Bake, along with the potatoes, until they are tender and browned, about 15 minutes.
Place the potatoes onto a platter or individual plates, top with the asparagus and set aside.
Melt the butter in a small sauté pan over medium heat. When the butter has melted add the almonds and cook, shaking the pan frequently until the almonds are toasty and the butter is a medium brown, about 2 to 3 minutes. Watch carefully at the end as the butter can burn quickly. Remove from the heat and stir in the olive oil, lemon juice, sugar and salt. Spoon over the asparagus and potatoes and serve immediately.
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