Minted Pesto British Asparagus and Potato Salad

1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 60 mins +

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Ingredients

250g cherry tomatoes, halved
1 tsp sugar
2 garlic cloves, crushed
2 tbsp balsamic vinegar
2 bundles British asparagus
500g new potatoes, halved
salt and pepper for seasoning

For the pesto

small handful fresh mint leaves
handful rocket leaves
30g walnuts
1/2 garlic clove
50ml olive oil, or enough to loosen the pesto
30g vegetarian Parmesan-style cheese
lemon juice, to taste

How To Cook

Preheat the oven to 190C/375F/Gas 5. Place the cherry tomatoes on a baking tray. Add the garlic, sugar and balsamic vinegar and cook for one hour. Remove from the oven. If you're pushed for time, use ready-to-eat sundried tomatoes instead of roasting your own.
Turn the oven up to 200C/400F/Gas 6. Trim the ends of the asparagus and place on a roasting tray. Drizzle with oil, season and roast in the oven for 6-8 minutes. Meanwhile, boil the halved new potatoes until cooked through, drain and set aside.
Add the mint to a blender along with the rocket, walnuts and garlic. Drizzle in the oil while blending until you have reached a loose consistency. Add the cheese plus the lemon juice and season to taste with salt and pepper.
Dress the asparagus spears and potatoes with the pesto and scatter over some of the roasted cherry tomatoes.

www.british-asparagus.co.uk

Comments

1 person has helped to review this recipe.

Posted by vegieman on July 12, 2024

Easy to make and one of the most delicious things I’ve ever eaten!

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