I haven’t seen white or purple asparagus here in Tuscany. The green ones of today are from Puglia.
White asparagus are more common in Belgium but are often expensive. We were always lucky to get super fresh ones from one of the nephews of one of the monastic sisters who lived opposite our house.
Tonight Iris asked me to prepare crispy potatoes.
Start by removing the skin of 600 grams of potatoes. Wash and dry them. Cut them in quarters and mix with 1 teaspoon of butter, 1 teaspoon of olive oil, pepper, salt and fresh rosemary. Bake in the oven at 180° for 30 mins.
In the meanwhile, clean 500 grams of green asparagus. Mix with 4 chopped garlic cloves, 2 chili, the zeste of 1 lemon and 300 grams of cherry tomatoes cut in quarters. Put all together in another
oven dish. Add pepper and salt. Stir the potatoes.
Continue baking of the potatoes, and start the baking of the vegetables for another 30 mins. Stir halfway.
Mix vegetables with potatoes. Finish with 200 grams of North Sea shrimps, lemon wedges and chopped fresh parsley.
A perfect meal to finish Monday 😉
Doc V's Healthy Kitchen 