Thursday, March 6, 2014

An easy meal/appetizer

I had fun this evening seeing some running/life buddies for a fun potluck. This was great since I hadn't seen anyone in a while because of stupid knee! What to bring that I will like as a meal, works with lots of food sensitivities and is tasty?  Frankly, all the quinoa dishes are not my favorite. I can't handle the cheese that shows up in a lot of pot luck dishes plus i do actually want some veggies.  This recipe is a nice one and surely spring seasonal. 

Roasted Potatoes with Leeks and Asparagus
This can be served warm or cold. Very easy to do ahead although the asparagus doesn't look quite so pretty if not fresh out of the oven.  I have rosemary in the garden easily accessible. If you don't have that, other spices could work.

·         2-4 TBS olive oil, divided
·         1 pound baby potatoes, cleaned and quartered
·         2 teaspoons chopped rosemary (fresh)
·         1½ teaspoons kosher salt, divided
·         ¼ + ⅛ teaspoon freshly ground black pepper, divided
·         1 pound asparagus, trimmed and cut into thirds
·         1 leek (white and light green only), cleaned, halved and cut into ¼” pieces
·         1½ tablespoons chopped garlic
·         1½ cups cooked white beans (or 1 15-ounce can, rinsed and drained)
·         1 tablespoon white wine vinegar

Preheat oven to 425F. Have two baking sheets ready. I use the silicon mats on them but if you don't have those, cover with foil with some spray oil or line with parchment paper to ease clean up.
Combine chopped potatoes, chopped rosemary, 1 Tsp of kosher salt, 1/4 tsp pepper and 1TBS of olive oil in large bowl. Evenly distribute onto one of the readied baking sheets and put into oven. Set timer for 30 minutes.

Then while the potatoes are baking, trim and chop asparagus. Put in same bowl you used before with chopped leek, minced garlic and 1/2 tsp of kosher salt, 1/8 tsp of black pepper and 1 TBS of olive oil. Stir to coat and spread onto other baking sheet and place in oven. Take out baking sheet with potatoes and give them a stir and put back.  You may want to switch and reverse the sheets about halfway through baking depending on how evenly your oven bakes.  The potatoes will take 30 -35 minutes and should have some brown (roasted) spots. After 20-25 minutes, the asparagus should be tender and leeks should have some caramel coloring.  You will need to check starting after 20 minutes. If using the very skinny asparagus, they might cook too quickly I'd think.

Bring trays out once done to your satisfaction and let cool a bit.  Dump both into a big bowl and add white wine vinegar and stir well with the white beans.  You may want to add more vinegar and more olive oil here depending on taste.  Serve immediately or serve chilled.  Leftovers work well for a lunch. 

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