Crispy Potato, Grilled Asparagus Recipe
black garlic vinaigrette, frisee
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Ingredients
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Crispy Potatoes
Grilled Asparagus
Black Garlic Vinaigrette
Frisée
Method
Preparing Crispy Potatoes
- 1
Prepare the Potatoes
Wash and peel the Yukon Gold potatoes. Cut them into small cubes.
- 2
- 3
Bake the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Bake in a preheated oven at 425°F (220°C) for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Grilling Asparagus
- 4
Prepare the Asparagus
Wash the asparagus spears and trim the tough ends.
- 5
- 6
Grill the Asparagus
Preheat a grill or grill pan over medium-high heat. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
Making Black Garlic Vinaigrette
- 7
Blend the Ingredients
In a small food processor, combine black garlic cloves, balsamic vinegar, olive oil, honey, salt, and black pepper. Blend until smooth.
- 8
Adjust Seasoning
Taste the vinaigrette and adjust seasoning with additional salt and pepper if necessary.
Plating
- 9
Assemble the Dish
On a serving plate, create a bed of frisée lettuce. Top with crispy potatoes and grilled asparagus.
- 10
Drizzle Vinaigrette
Drizzle the black garlic vinaigrette over the assembled dish. Serve immediately.
