Roast Potatoes with Asparagus and Mushrooms

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We came up with this recipe by pairing our fresh asparagus with some of the leftover veg we had in the cupboard. It’s great as a side dish to complement a meaty main or try it as we did and add a poached egg for a great veggie meal all on its own

Serves 2-4

What you need:

  • 500g asparagus – chopped in half
  • 450g chestnut mushrooms
  • 4-5 medium potatoes – diced
  • 1 large red onion – chopped
  • 3 cloves of garlic
  • 1-2 tbsp olive oil
  • Salt and pepper to taste

What to do:

  1. Pre-heat the oven to 200 degrees and add 1-2 tablespoons of olive oil to a baking tray and sit in oven to warm up.
  2. Add potatoes to a pan of water and bring to the boil for 6 minutes or until potatoes are fork tender then remove and drain.
  3. Add potatoes, onion, mushroom and garlic to the warm roasting pan and mix well to coat in oil. Add salt and pepper to taste.
  4. Roast for 20 minutes then add the asparagus and bake for a further 10 minutes or until asparagus is tender.
  5. Serve as a side dish or top with a poached egg for a main meal.