It’s finally the UK asparagus season again, hooray! I love asparagus, and particularly like it roasted. This recipe is an adaptation of one in Three Good Things by the Whipping Tool.
For 2 portions you need
1 bunch asparagus
2-3 potatoes, cut into bite sized chunks
4 garlic cloves, left whole and unpeeled
1 pack haloumi, cut into large chunks
2 large handfuls of sprouting broccoli
Juice 1 lemon
1 thai chilli, sliced
Salt and pepper
Begin by tossing the cubed potato in oil with salt and pepper. Bash the whole garlic cloves and place with the potatoes on a roasting tin. Place in a hot oven and roast for 30 mins until the potatoes start to brown.
Snap the asparagus off at their woody bases and cut into inch long sections. Trim the broccoli and cut into similar size lengths to the asparagus.
Once the potatoes have had their 30 mins and are browning, add the veggies and cheese to the tray and roast for a further 10-15 mins until the cheese is browned and the veggies are cooked.
Toss in a bowl with the chilli and lemon juice and then scoff like no tomorrow. It’s very good cold the next day too, assuming there is any left!