Lemon Potatoes and Asparagus

Sautéed bashed new potatoes served alongside charred asparagus and a quick buttery hollandaise dressing.

Vegetarian Lunch Side Dish Potatoes Asparagus

Estimated Nutrition

Calories

339.3

kcal / serving

678.5 kcal total

Carbs

22.2g

per serving

44.4 g total

Fat

25.6g

per serving

51.2 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

Butter

melted

Fruits

Lemon Juice

for the potatoes

Lemon Juice

for the dressing

Liquids

White Wine

splash

NutsSeeds

tsp

Cumin Seeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

250

New Potatoes

bashed with rolling pin

bunch

Asparagus

ends trimmed

Method

Heat olive oil in a pan over high heat and sauté potatoes for 5 minutes until browned.

Add wine, cumin seeds, and lemon juice then simmer for 2 minutes.

Cover the pan and cook for 10 to 15 minutes until potatoes are tender.

Char-grill asparagus in a hot griddle pan for 4 to 5 minutes.

Whisk egg yolk and lemon juice together in a bowl.

Whisk in melted butter and season the dressing with salt and pepper.

Serve potatoes in a bowl with asparagus drizzled with the hollandaise dressing.