Asparagus Plate – The Lemony Taste of Spring

Bowl, pan, baking sheet, cutting board, knife, lemon squeezer, fine grater

(for 2 servings)

• 600 g potatoes
• 400 g green asparagus
• 2 pieces burrata
• 4 tbsp olive oil
• 1 organic lemon
• ½ tsp salt
• ½ tsp mixed pepper
• 1 tsp dried rosemary
• ½ tsp oregano
• ½ tsp dried thyme
• 1 garlic clove
• 200 g vine tomatoes
• some parsley
• a handful of chopped walnuts

1. Preheat the oven to 180 °C convection or 200 °C top/bottom heat.

2. Wash the potatoes and cut them into wedges. Also wash the asparagus and remove the woody ends (tip: you can easily break it off at the natural breaking point). Cut into pieces or leave whole as desired.

3. Peel and finely chop the garlic. Mix olive oil with garlic, rosemary, oregano, thyme, pepper, and salt. Wash the lemon, grate the peel and squeeze the juice. Set aside half of the peel and juice for later, and add the rest to the marinade.

4. Pour half of the marinade over the asparagus, the other half over the potatoes and mix well.

5. Spread the potatoes on a baking sheet lined with parchment paper and bake for 20 minutes.

6. Add the asparagus and bake for another 15 minutes until everything is cooked and golden brown.

7. Meanwhile, quarter the tomatoes and roast the walnuts in a pan for 10 minutes over medium heat.

8. Arrange the potatoes, asparagus, burrata, and tomatoes on a plate and garnish with parsley, walnuts, and the reserved lemon juice and peel.