I was dreaming about this for days. The combo just had to be good. Roasted potatoes, fresh asparagus, white beans, pesto? Yep, yum. I made it one night with white beans. We liked it so much I made it again the next day for lunch. The next day I used garbanzos instead of white beans (out of necessity), and I liked it much better. The beans were more substantial and didn’t break apart as easy. The tomatoes were a nice addition. The acid was super tasty with the creamy herby pesto. Definitely a new fave as we move into spring and summer.
- 1 bunch asparagus, cut into bite sized pieces
- 2 small handfuls fingerling potatoes, halved
- 1 TB olive oil
- 1 cup garbanzo beans, cooked and drained
- 1 handful grape tomatoes
- ¼ cup pesto
- Toss potatoes with olive oil. Roast in oven at 400 for approximately 35 minutes until done and lightly browned. Add asparagus and beans to roasting pan. Toss and cook 5 minutes more. Toss with tomatoes and pesto.
- Zest and juice of half a lemon is a nice finish before serving.
I’m finicky when it comes to asparagus. I like it young and tender. Woody stringy bits can turn me off for years. I know this to be true. That being said… The old guideline is to bend the asparagus until it breaks and then trim the whole batch accordingly. That may or may not work for me. If the spears are big in diameter I know that my tastes will only allow 2-ish bite size pieces, starting with the “good” flowering end of course. When the spears are nice and young and somewhat thin (in season) I can go 4-5 bite size pieces from the end. But that’s just me. 🙂 It’s all about avoiding the stringy woody texture that I really can’t imagine anyone would enjoy.