Roasted Potatoes with Asparagus and Bacon

A delicious oven-baked dish that combines two popular spring ingredients: asparagus and young potatoes. Serve it with a large bowl of seasonal salad, and you have a complete meal that will delight and satisfy you.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Potatoes, white

  • 3 pieces Onion, raw

  • 2 spoons Oil, olive

  • 3 twigs Rosemary, fresh

  • 500 g Asparagus, fresh

  • 1 teaspoon Juice, lemon

  • 6 slice Meat, pork, smoked bacon

  • pieces Salt, table

Steps

  1. Preheat the oven to 220 degrees Celsius. Thoroughly wash the potatoes under running water and scrub them if necessary. Cut them lengthwise into chunks and boil them in salted water for 10 minutes.

  2. Meanwhile, peel the onion and slice it. Strip the rosemary sprigs. Drain the potatoes and transfer them to a shallow baking dish. Add the sliced onion, drizzle with olive oil, and season with salt, pepper, and rosemary. Mix the ingredients well, then spread them evenly in the baking dish and place it in the preheated oven for 20 minutes.

  3. Trim or snap off the woody ends of the asparagus. Cook them in salted water with a teaspoon of lemon juice for 5 minutes. Drain the asparagus and cut them into smaller pieces.

  4. Remove the baking dish from the oven. Arrange the asparagus and diced bacon over the roasted potatoes and onions. Return the dish to the oven for an additional 7 minutes to allow the ingredients to brown nicely.

  5. Before serving, drizzle the dish with a little olive oil and lemon juice if desired. Serve with a large bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 67.28 kcal
  • Fat: 1.89 g
    • Saturated Fat: 0.37 g
  • Carbohydrates: 10.35 g
    • Sugars: 1.47 g
  • Protein: 1.37 g
  • Fiber: 1.84 g