Sensational Charred Potatoes and Asparagus recipe made with small potatoes

Sensational Charred Potatoes & Asparagus

Name: Sensational Charred Potatoes & Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 24 oz. Tasteful Selections® 2-Bite potatoes; Salt, to taste; 8 oz. traditional pesto sauce; Lemon zest, to taste; 2 lbs. jumbo asparagus talks, trimmed and halved; extra virgin olive oil; Old Bay® seasoning, to taste; 1 bulb fennel, shaved thin across the bulb; ¼ c. flat leaf parsley, loosely packed; 3 tbsp. lemon juice

Red potato recipes are fast and easy. When you're looking for quick potato recipes, Tasteful Selections has got you covered.

Recipe Courtesy of: Chef Joey Elenterio, Founder of French Fries & Caviar Culinary & Beverage Consulting

Prep10

Cook20

Total Time30

Serves4

Course Side Dish

Variety Fav(s) Ruby Sensation®

Cook Type Stove Top

Dish Type Comfort, Healthy

Quick, Easy, Convenient 30 Minutes or Less

Season Fall, Spring, Summer

Bite Size 2-Bite

Ingredients

24 oz. Tasteful Selections® 2-Bite potatoes
Salt, to taste
8 oz. traditional pesto sauce
Lemon zest, to taste
2 lbs. jumbo asparagus talks, trimmed and halved
extra virgin olive oil
Old Bay® seasoning, to taste

Optional garnishes:

1 bulb fennel, shaved thin across the bulb
¼ c. flat leaf parsley, loosely packed
3 tbsp. lemon juice

Instructions

In a large pot, cover potatoes with water and salt to taste. Bring potatoes to a boil and cook for about 10 minutes or until just fork-tender. Drain, and allow to cool at room temperature.
While potatoes are cooking, combine lemon zest and salt, to taste with pesto sauce to obtain desired flavor. Set aside. Toss asparagus and potatoes with extra virgin olive oil and salt, to taste. Cook over medium-high heat in a heavy skillet or cast iron pan until vegetables are charred and fully cooked. Remove from heat and immediately toss with Old Bay® seasoning, to taste.
Optional garnish: Toss the fennel, parsley and lemon juice and use as a garnish.
To serve, place pesto on the bottom of the plate. Arrange asparagus and potatoes on top of the pesto. Top with optional garnish.

Recipe Tips

If you would like to make your own pesto, combine ½ cup chopped parsley, ¼ cup chopped roasted peanuts, ½ cup chopped arugula and 2 cloves garlic in food processor. Pulse a few times to mix ingredients, then, with the motor running, add ⅔ cup extra virgin olive oil in a slow, steady stream. Finish with ½ cup Parmesan cheese, zest of 2 lemons and salt, to taste.

Instead of charring vegetables in a skillet, you could cook vegetables on a grill heated to medium heat.

Feel free to substitute your favorite Creole seasoning blend for the Old Bay® seasoning.