Oven-roasted asparagus with hasselback potatoes

Oven-roasted asparagus with hasselback potatoes

Preparation

Method

Preheat the X BO steam oven to 180 degrees and 60 % humidity. Wash the potatoes and slice three-quarters of the way into them at approx. 2 mm intervals. Do not slice all the way through! Marinate with a little olive oil and place cut-side up in an oven-proof pan or tin. Cook in the X BO for 15 minutes. Meanwhile, peel the white asparagus, trim 2 cm off the lower end and cut in half lengthwise. Remove the greyish-brown side tips from the green asparagus and again trim off the bottom 2 cm. Slice the king trumpet mushrooms in half lengthwise and lightly score a diagonal criss-cross pattern into the cut side. Halve the cherry tomatoes. Add the vegetables and herbs to the potatoes and cook in the oven for another 10 minutes. Once cooked, season with Fleur de Sel and pepper. Season the Skyr with chives, salt and pepper and ‘dollop’ on top. Garnish with pomegranate seeds as desired.

Serves two

  • 250 g potatoes
  • 3 tbsp extra virgin olive oil
  • 150 g white asparagus
  • 150 g green asparagus
  • 120 g king trumpet mushrooms
  • 80 g cherry tomatoes
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 3 tbsp soya Skyr
  • 1 tbsp finely chopped chives
  • Fleur de Sel, natural or sea salt, ground pepper and pomegranate seeds for garnishing

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