Article and photo by Renata Haidle 

Do you have vegetarian or vegan friends coming to dinner? Serve them this dish, and you’ll be sure to gain their appreciation. Or add it as a flavorful side dish to steak, pork roast, or grilled fish for the omnivores in the family. Crispy potatoes mixed with tender asparagus in a garlicky spinach and avocado dressing? Yes, please! You can also serve it on top of shredded romaine lettuce as a salad or mix it with pasta for a satisfying dinner.

Ingredients:

• 2 Tablespoons fingerling potatoes
• 1 small bunch asparagus, cut into 2-inch segments
• 1 avocado
• 1 Cup spinach
• ⅓ Cup cold water
• 2 garlic cloves
• 2 Tablespoons fresh thyme
• Olive oil
• Juice from half a lemon
• Salt and freshly ground black pepper

Makes 4-6 servings.

Directions:

Preheat the oven to 400 F.

1.    Scrub and wash potatoes thoroughly and place in a large pot. Cover with cold water and add a spoonful of salt. Bring to a boil, reduce the heat, and let the potatoes cook for 15-20 minutes.

2.    Remove the potatoes and place them in a large bowl. Let them cool slightly until they are safe to handle. Score the potatoes in four, about ¼ inch deep. Splash generously with olive oil, then sprinkle with thyme. Season with salt and pepper to taste. Place on a baking sheet covered with aluminum foil and lightly greased. Bake at 400 F for 25-30 minutes or until golden brown.

3.    Lay the asparagus segments on a separate baking sheet, splash with olive oil, and season with salt and pepper. Bake at 400 F for 10-12 minutes, until it starts caramelizing.

4.    Blend the spinach, avocado, garlic, lemon juice, ½ teaspoon salt, and ⅓ Cup cold water to make the dressing. 

5.    Mix potatoes and asparagus in a large bowl, and add avocado dressing. Toss gently and finish with a sprinkle of salt flakes and thyme.

Originally printed in the July 2024 issue of Simply Local Magazine

Check this article out in the digital issue of Simply Local here!

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