Most days of the summer I’m happy to eat cold salad – the crisp, refreshing flavors are all I need to sustain lazy summer days. There is the occasional need for warm food though; either it’s cold outside, or a heartier meal is in order. If that is case, bring on this warm spring salad with potatoes and asparagus. Roasting the veggies negate the need for a fancy dressing, a bit of lemon juice and mint and you’re good to go. It’s hearty, healthy and oh-so-flavorful. It’s also incredibly simple, we’re talking five ingredients, six if you add a fried egg.
2 medium potatoes, washed and cut into quarter inch pieces.
1 bunch asparagus, washed and trimmed.
1 Tablespoon Olive oil.
1/4 Cup fresh mint, washed and chopped.
Juice from 1 lemon
Salt and pepper, to taste.
Preheat oven to 400 degrees.
Trim asparagus and potatoes into quarter-inch pieces.
On a cookie sheet, spread asparagus out, coat with oil, salt, and pepper. If you have another favorite way to roast veggies, go for it!
I roast my potatoes in a cast iron skillet, and give the same treatment as the asparagus.
The potatoes need to spend more time in the oven, so put those in first. After about 15 minutes add the asparagus to the oven as well.
Once everything is roasted to toasty perfection, combine the veggies in a big bowl.
Add the mint, lemon juice and fried egg (if you’re using one).
Perfect! You’re done. Enjoy.
What are your favorite spring salads? Let us know in the comments below!