Herb Butter Asparagus & Potatoes
I love a side dish that can just *be* all of the side dishes. honestly, if someone served these herb butter asparagus & potatoes at an easter lunch with ham and called it a day, I would be pleased as punch. the asparagus shine bright with spring’s bounty and mixed potatoes add a hearty component. the lemony herb butter ties everything together and adds decadence to the dish. serve them at your next springtime feast and please every one of your guests.
the inspiration:
this dish is a loose nod to an easter side dish staple that my grandmother made often. it was boiled red potatoes with green beans and they are complete comfort food and nostalgia for me. I swap for a bright and snappy roasted asparagus to accompany the roasted potatoes and add Lemon Herb Butter for a touch of decadence and tons of deliciousness.
asparagus & purple Potato ingredients:
- asparagus
- tri-color fingerling potatoes
- pastured butter: forms the herb compound butter.
- fresh dill: I love this flavor with the asparagus and potatoes.
- fresh garlic: adds depth to the compound butter.
- seasonings: this dish is seasoned with mineral salt, fresh-cracked black pepper and granulated garlic.
how to make:
this dish is very simple to make and has a few steps. start by washing potatoes and drying them well. prepare two sheet pans lined with parchment paper and preheat oven to 400 degrees. halve and add potatoes to one of the pans in a single layer. To the next pan, add trimmed asparagus. drizzle potatoes with olive oil, salt, pepper and granulated garlic. do the same to the asparagus. roast the potatoes for for 25-30 minutes with cut half facing down on the parchment. In the last 10 minutes of potatoes cooking, add the asparagus to roast until bright green and crisp tender.
while vegetables are roasting, prepare the dill compound butter. simply mix together room temperature pastured butter with minced dill, lemon, garlic and seasonings. in a piece of plastic wrap, add the butter and roll and shape plastic wrap to create a marshmallow shape and freeze while potatoes finish baking and you prepare the asparagus.
menu planning ideas:
below are some family menu planning ideas to pair with the asparagus & purple potatoes:
- burger night: serve side dish alongside mushroom & swiss burgers.
- steak night: serve side dish with grilled or seared steaks with roasted potatoes.
- light & fresh: serve side dish alongside my broiled honey orange salmon.
- nicoise-style: serve side dish with a high-quality wild tuna packed in olive oil, olives, radish and hard-cooked eggs.
Herb Butter Asparagus & Potatoes
Ingredients
- 2 lbs tri-color fingerling potatoes
- 2 bunches asparagus
- 3 Tablespoons olive oil divided
- 1 teaspoon mineral salt divided
- 30 grinds of fresh-cracked black pepper
- ½ teaspoon granulated garlic
Dill Herb Butter:
- 2 Tablespoons fresh dill minced
- 1 Tablespoon lemon zest
- 4 Tablespoons pastured butter room temperature
- 1 garlic clove minced
- mineral salt & fresh-cracked black pepper to taste
Instructions
- Prepare two sheet pans lined with parchment paper and preheat oven to 400 degrees. Halve and add potatoes to one of the pans in a single layer.
- To the second pan, add trimmed asparagus. Drizzle potatoes with 2 Tablespoons olive oil, 3/4 teaspoon salt, 20 grinds pepper and 2/3 of the granulated garlic. Add the remaining 1 Tablespoon oil, 1/4 teaspoon mineral salt, 10 grinds of pepper and remaining garlic powder to the asparagus. Toss well.
- Assemble potatoes cut portion down then roast for 25-30 minutes. In the last 10 minutes of potatoes cooking, add the asparagus to roast for 10 minutes until bright green and crisp tender.
- While vegetables are roasting, prepare the Dill Compound Butter. Simply mix together room temperature pastured butter with minced dill, lemon, garlic and seasonings.
- In a piece of plastic wrap, add the butter and roll and shape plastic wrap to create a marshmallow-like shape. Freeze while vegetables are baking.
- To assemble, add asparagus first to the platter and top with potatoes. Slice herb butter in 4-5 large coins and add atop to melt down potatoes and asparagus.
My Easter Recipe Roundup
Here is my Easter Recipe Roundup- perfect for springtime entertaining.
Semi Homemade Paleo Apricot Coconut Cake
This Semi-Homemade Paleo Chocolate Orange Cake is scrumptious, simple to make and the perfect moist cake recipe to add to your repertoire.
Simple Glazed Ham with Orange Marmalade
This Simple Glazed Ham with Orange Marmalade is the perfect Easter main course centerpiece for your celebration.
