1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut intoquarters
250 g asparagus tips, cut in half
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper
1 Preheat oven to 200C.
2 In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes.
3 After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes.
4 Season with extra balsamic vinegar, salt and pepper.
5 Serve and enjoy!
Recipe courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018