Mutabbal Potatoes With Roasted Asparagus

Roasted Asparagus with Mutabbal Potatoes is the perfect vegan side dish or an appetizer also. Olive oil roasted asparagus, tossed with a garlic and lemon juice mixture served over a creamy lemony mashed potatoes bed, topped off with crispy croutons for a mouth-watering midweek dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

On a baking sheet, toss the bread with 2 tablespoons olive oil, 1/4 tsp of garlic powder and a pinch of salt, arrange in a single layer. Transfer to preheated 200°C oven and bake 10 minutes or until crisp.

Step 2

In a bowl, whisk the the remaining olive oil, lemon juice and zest, garlic, salt and pepper, until completely combined, then toss the asparagus with the oil mixture in a baking dish, then oven roast for 20-25 minutes or until the asparagus is lightly charred, remove from the oven, take out the asparagus from the baking dish, let the oil cool slightly in the dish, then add the honey. (Give it a quick mix and reserve this mix for serving over top).

Step 3

Meanwhile, to make the potato mixture, cut the potatoes in half (if it’s big potato, then quarter) and cover with an inch of water, in a large pot, add 2 teaspoons salt, bring to a boil, cover and simmer on medium-low heat, about 20 minutes, or until fork-tender.

Step 4

Drain, saving 1 cup of potato water. Place potatoes back in the pot, mash well, then using the masher, whisk in the olive oil, lemon juice, salt, pepper, roasted garlic, add a little potato water to loosen, starting with 1/2 cup, adding more as needed, taste and adjust salt and pepper to your liking, cover and keep warm in an 80°C oven. (you may add the full cup of water if required to reheat).

Step 5

To serve, spread the mashed potato out onto a large shallow serving plate or bowl, spoon the asparagus over top and then drizzle on the reserved oil mix. Top with croutons, pinch of black pepper, optional rocket leaves and serve warm or at room temp.