Oven-roasted asparagus with hasselback potatoes

Wash the potatoes and make fan-like cuts about 2 mm apart, without cutting all the way through. Place the potatoes in a bowl and marinate with salt, pepper and olive oil. Stir until the seasoning is evenly distributed. Place the potatoes with the cut side facing upwards on a universal tray.

Ingredients

350 g Potatoes, 1 pinch Pepper (ground), 3 tbsp Olive oil, 1 tsp Salt

Start the “Oven-roasted asparagus with hasselback potatoes” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, put the universal tray in the oven and cook the potatoes.

Meanwhile, peel the asparagus, trim 2 cm off the lower ends and cut in half lengthwise. Wash and halve the cherry tomatoes. Slice the king trumpet mushrooms in half lengthwise and lightly score a diagonal criss-cross pattern into the cut side.

Ingredients

100 g White asparagus, 100 g Green asparagus, 120 g King trumpet mushrooms, 80 g Cherry tomatoes

Put the thyme, rosemary, pepper, salt and olive oil in a bowl and mix. Add the king trumpet mushrooms and asparagus to the bowl with the marinade and stir to coat everything evenly.

Ingredients

0.5 tsp Thyme, dried, 0.5 tsp Dried rosemary, 1 pinch Pepper (ground), 3 tbsp Olive oil, 0.5 tsp Salt

When you receive a notification, add the asparagus and king trumpet mushrooms to the potatoes and leave to cook. When notified again, add the tomatoes and leave to finish cooking.

Once the cooking time is over, remove everything from the BORA X BO. Season the skyr with chives, salt and pepper. Arrange the vegetables on plates as desired, and serve with skyr, pomegranate seeds and chives.

Ingredients

10 g Chives, 3 tbsp Skyr

Ingredients

1 tbsp Fresh pomegranate seeds