Sensational Charred Potatoes & Asparagus
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
Serves4
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.
Notes
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.