Who couldn’t love a little potato round dressed up like this? Simple ingredients and these won’t last long once you bring them to the table! Asparagus, now in season, is one of my favorite Spring vegetables. It is an excellent source of vitamin K, A, and C and this humble perennial is also a natural diuretic.
Serves 4 as a side or starter
adapted from Minimally Invasive
4 medium yukon gold potatoes
4 cloves garlic, minced
1/2 bunch thick asparagus spears, washed and dried (ends removed)
salt and pepper
Wash potatoes thoroughly, then cut into 1/2″ rounds. Parboil in lots of salted water just until they begin to soften. While potatoes are cooking, spread olive oil on a large, rimmed baking sheet and spread evenly with minced garlic. When potatoes are ready, drain and immediately place on tray, turning to coat. Let them sit for at least 30 minutes to soak up all of the garlicky goodness, then fire up the grill. Cook over medium-high heat, turning once, until the potatoes have nice grill marks on them and are cooked through.
For the asparagus, grasp the thick, woody end of the asparagus and run a vegetable peeler down the length of the spear to make ribbons. Toss together with lemon juice and olive oil to taste, keeping the dressing light so it isn’t a mess to eat.
To assemble, spread a little pesto on each potato round and top with a few asparagus ribbons. Serve warm or at room temperature.
The Culinary Chase’s Note: The flavors here were memorable! The lemon juice will help to soften the asparagus ribbons making them pliable when adding to the potato rounds. Enjoy!