Asparagus, potato and butter bean traybake
Crisp potatoes with asparagus and butter beans, finished with a sharp caper, dill and mustard dressing. A spring tray that is dressed once it comes out, while hot.
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Cut the potatoes into 2 cm chunks, leaving the skins on, and peel the garlic cloves and crush them lightly.
- Put the potatoes and garlic on a large roasting tray with half the olive oil and a good pinch of salt and black pepper. Toss, spread out in a single layer and roast for 25 minutes, turning once, until golden.
- In the meantime, snap the woody ends off the asparagus, cut the spring onions into 3 cm lengths, and drain and rinse the butter beans.
- Add the asparagus, spring onions and butter beans to the tray and turn them in the oil. Roast for 10 minutes more, until the asparagus is tender with a little bite and the potatoes are crisp.
- While that roasts, whisk the rest of the oil with the juice of the lemon, the dijon mustard and the capers in a small bowl. Roughly chop the dill.
- Spoon the dressing over the hot tray, toss gently, scatter the dill over and serve.
Tip Dress it while everything is still hot, because the potatoes take up the dressing then. If you cannot find dill, parsley or chives work.
Per portion
| Energy | 489 kcal |
| Protein | 18 g |
| Carbohydrate | 63 g |
| of which sugars | 7 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 14 g |
| Salt | 0.96 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- asparagus250 g
- butter beans1 tin
- spring onion4
- garlic3 cloves
- lemon1
- dill½ bunch
- capers1 tbsp
- dijon mustard1 tbsp
- olive oil2 tbsp
