Oven-roasted asparagus with hasselback potatoes

Oven-roasted asparagus with hasselback potatoes


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 3 tbsp olive oil and place cut-side up in an oven-proof pan or tin. Cook the potatoes in the X BO on a core temperature setting of 90°. To do this, insert the core temperature sensor in a potato at its thickest point. 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. Make a marinade using 3 tbsp olive oil, salt, pepper and chopped herbs and marinate the vegetables briefly. When the potatoes have finished cooking, spread the marinated vegetables out in the frying pan or oven tin and cook them together for 15 minutes in the X BO. Then season with salt and pepper. Season the skyr with chives, salt and pepper and ‘dollop’ on top. Garnish with pomegranate seeds as desired.

Serves two

  • 350 g potatoes
  • 6 tbsp extra virgin olive oil
  • 100 g white asparagus
  • 100 g green asparagus
  • 120 g king trumpet mushrooms
  • 80 g cherry tomatoes
  • 5 g chopped rosemary
  • 5 g chopped thyme
  • 3 tbsp soya skyr
  • 10 g finely chopped chives
  • natural or sea salt, ground pepper and pomegranate seeds for garnishing

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