Roasted Fingerling and Asparagus Recipe

 In Recipes

There’s a new trend on the horizon that we’re really excited about—Ugly Food. At LoveTheWild, we don’t judge a book by its cover and believe that ALL nature is beautiful. This is especially true when it comes to food. (A fresh rockfish has been known to make us swoon!)

People are generally guilty of seeking out the best looking fruits and vegetables and use this one sense as a predictor of how something will taste—it’s definitely true that humans eat with their eyes first. This quest for beautiful food has unfortunately resulted in genetically modified apples, tomatoes, and other produce that are perfectly round, unnaturally symmetrical, and identical in size, but typically bland.

Heirloom tomatoes entered the scene several years ago and thankfully started to shift perceptions on how food should look. Although, the perfectly red, round, industrial tomatoes still outnumber the heirloom varieties in most markets, many are now embracing the deliciously imperfect fruits that are explosive in flavor and offer a feast for the eyes. Other heritage vegetables are also getting noticed for their quirky looks—one of our favorites is the fingerling potato.

Fingerlings are long, knobby, and look like pale witch fingers. But what they lack in aesthetics, they make up for in flavor and creaminess. We particularly love them roasted as a simple side dish with just 10 ingredients that pair perfectly with our fish.

 

Makes 4 servings

Prep Time: Less than 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

 

Ingredients:

For the Fingerlings & Asparagus:

  • 1 pound fingerling potatoes, quartered lengthwise
  • 1/4 bunch of asparagus (approximately 15 thin stalks), trimmed and cut in 2-inch sections
  • ½ tablespoon olive oil
  • salt and pepper, to taste

For the Dressing:

  • 1 tablespoon Kalamata olives, minced
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ tablespoon fresh flat-leafed parsley, minced

 

Preparation

Drizzle olive oil, salt, and pepper over the potatoes and asparagus and toss separately. Put asparagus aside.

Preheat oven to 400 degrees. Spread the potatoes on a baking sheet and roast in the oven for 20 minutes. Remove from the oven and add asparagus and roast another 10 minutes.

Meanwhile, mix the minced Kalamatas, balsamic vinegar, and Dijon together in a mixing bowl. Drizzle in olive oil while whisking vigorously. Toss roasted vegetables in dressing and then sprinkle with fresh minced parsley. Enjoy with your beautiful LoveTheWild fish.

 

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