Herb Butter Asparagus & Potatoes
These Herb Butter Asparagus & Potatoes is a beautiful, hearty and delightful springtime side dish offering.
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.